With this recipe, I will show you how I make my curry paste, which you can use for other curry dishes (lamb, chicken or vegetarian curry).
I use a slow cooker, which is a very easy and hassle-free way to cook this simple beef curry. Alternatively, you can cook this curry on the hob, in a large pot, for 2-3 hours on low heat, stirring occasionally.
Beef curry (slow cooker)
Start with the curry paste. Put all the ingredients to a pestle and mortar. Mix well to make a paste. If too dry, add some oil.
Heat 2 tbsp of olive oil in a large pot. Add the onion, roughly chopped. Add the curry paste and stir for 2-3 minutes on medium heat. Transfer the onions into the slow cooker pot.
Use the same large pot to brown the meat. Clean it with a kitchen roll sheet, then heat 1 tbsp of oil. Add the meat and cook it until all dices are browned.
Remove any excess water from the cooked meat. Transfer the meat into the slow cooker pot.
Add a pinch of salt, pepper, bay leaf, curry leaves, and cardamom seeds. Add the plain flour and mix all the ingredients together. Pour the beef stock and cover with the lid. Set the slow cooker to medium heat and cook for 6 hours.
After 6 hours your beef curry is ready! Serve hot with fresh parsley or coriander, with boiled basmati rice and turmeric chickpeas soup (chana dal).