As I’m back at work Mon-Thurs now, I thought that I really ought to start using my slow cooker again – especially with autumn and winter just around the corner!  I’ve never cooked curry in the slow cooker before I had a flick through a book I bought from the book man at work and found a curry recipe.  I did adapt it for beef as it is a lamb curry recipe.  I get up at 5.45am and walk the dog, then get myself and Joe dressed, fed and out the door by 7.30am so all of the prep is done the night before.

Beef Madras

600g Stewing Steak

1 tsp dried crushed chillies

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp turmeric

3 garlic cloves – crushed

2″ piece of fresh ginger – peeled and grated

2 small onions – chopped

500ml beef stock

1 tbsp Madras curry paste

2 tsps Ghee

3 or 4 mushrooms

The night before:

Combine the spices in a bowl.  Coat the steak with the spices then mix in the garlic & ginger.  Cover and leave in the fridge over night.

Chop the onion and set aside in a plastic container.

In the morning:

Put the onion and spiced meat in to the slow cooker.

Make and add the stock to the slow cooker and stir well until combined.

Stir in the curry paste until dissolved.

Set the slow cooker to low for 8/9 hours.

If you are home you can add the ghee and mushrooms after about 6 hours and then continue cooking but if like me you aren’t, then add them when you get in and I then I bunged it in the oven on GM4 for an hour while I used the slow cooker to cook the rice (mine a rice cooker too).  I suppose you could always add the mushrooms at the start and stir in the ghee before serving if you cant be bothered to faff around!

Anyway, it really is that simple and it tastes delicious!