Helen RandellSlow cooker Malay Beef Curry
July 2nd 2009 19:33
I am right into the swing of things with the slow cooker now. Such a wonderful appliance I can't believe I went without for so long!
This curry is very aromatic, and it uses some great whole spices - just be careful to pick them out before you serve, or at least warn your guests that they might discover a mouthful of cardamon pod!
1kg gravy beef, cubed
2 tbsp ground coriander
1 tbsp ground cumin
1-2 tsp crushed chilli flakes
2 tsp chinese five spice (is this becoming my favourite ingredient???)
1 tsp tumeric
3 tbsp canola oil
1 medium onion, chopped
4 cardamon pods, bruised
1 cinnamon stick
1 whole star anise
6 cloves
4 med potatoes, cubed
1 cup cocnut cream
1 cup boiling water
Turn crockpot on to preheat. Coat meat in the first five spices. Gently fry onions in a pan, then brown the meat with the oil - you may need to do this in two parts depending on the size of your pan. Place into cooker.
Add whole spices, potatoes, coconut cream and water to the slow cooker. Stir to combine then cook for 8-10 hours on low, or 4-5 hours on high.
Serve with rice and a good dollop of mango chutney. Mmmmmmmm, mmmmmmmmm, mmmmm.
If you were in a hurry you could just put everything into the slow cooker, stir and walk away. Sealing in the spices does add a lot more flavour to the meat, while the easier version just gives you lots of flavour in the sauce.
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