FRAGRANT BEEF CURRY

prep + cook time 8¼ hours serves 6

2 tbsp olive oil

2 large onions (400g), chopped coarsely

2 large cloves garlic, crushed

1 tbsp grated ginger

3 sprigs curry leaves

2 tsp ground turmeric

2 tsp ground cumin

1½ tsp ground coriander

½ tsp ground cardamom

¼ tsp ground chilli

1 tsp fennel seeds

1 tsp fenugreek seeds

1½ tbsp tamarind puree or red wine vinegar

1.5kg beef chuck steak, cut into 5cm pieces

400g can diced tomatoes

1 tsp garam masala mint leaves, to serve serving idea Serve with steamed basmati and mint raita. keep Suitable to freeze at the end of step 2.

1 Heat oil in a frying pan over low-medium heat; cook onion, stirring, for 8 minutes. Add the garlic, ginger and curry leaves; cook, stirring, for 1 minute or until onion is soft. Add ground spices and seeds; cook, stirring, for 1 minute or until fragrant. Stir in tamarind puree.

2 Transfer the spice mixture to a 4.5-litre (18-cup) slow cooker. Add beef and canned tomatoes; stir to coat in spice mixture. Cook, covered, on low for 8 hours (or high for 6 hours). Add garam masala; stir to combine well.

3 Serve curry topped with mint leaves.