Ingredients

500 g (1 lb) lean minced beef
1 onion, finely chopped
400 g (13 oz) can chopped tomatoes
3 tablespoons mild curry paste
2 teaspoons cumin seeds
2-3 green bird's eye chillies, deseeded and sliced, plus extra to garnish
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
50 g (2 oz) creamed coconut, crumbled
125 ml (4 fl oz) boiling beef stock
150 g (5 oz) frozen peas
chopped coriander, to garnish

Instructions

1.Preheat the slow cooker if necessary. Put the beef, onion and tomatoes into the slow cooker pot, then stir in the curry paste, cumin seeds, chillies, ginger and garlic.
2.Sprinkle the coconut over the top, then stir in the boiling stock. Cover with the lid and cook on high for 30 minutes.
3.Reduce the heat and cook on low for 7-9 hours.Stir the minced beef well to break up into small pieces, then mix in the peas and cook on high for 30 minutes or until cooked through.
4.When almost ready to serve, sprinkle with the chopped coriander and extra sliced chillies.
5.Serve with warmed chapattis and a tomato and red onion salad, if liked.
6.FOR KEEMA ALOO, make up the recipe as above, replacing the minced beef with 500 g (1 lb) minced lamb.
7.Stir in 200 g (7 oz) potatoes, cut into small dice, after adding the garlic. At the end of cooking, replace the peas with 125 g (4 oz) rinsed and drained, torn spinach
8.Serve sprinkled with 4 finely sliced spring onions and a little chopped coriander.

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