Prep 15 mins
Cook 8 hrs
This is a very simple but delicious recipe for beef braised in Indian spices. Ground almonds are used to thicken the sauce, and yogurt may be added if you prefer a creamier result. Good served over fragrant basmati rice, accompanied by steamed green beans and warm naan, an Indian bread.
- 1 tablespoon vegetable oil
- 2 lbs stewing beef, trimmed and cut into 1 inch cubes
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon minced gingerroot
- 1 -2 long red chili peppers or 1 -2 green chili pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black peppercorns
- 4 green cardamom pods or 4 white cardamom pods
- 4 whole cloves
- 1⁄2 cup beef stock or 1⁄2 cup water
- 1 bay leaf
- 1⁄4 cup ground almonds
- 1⁄2 cup plain yogurt (optional)
- hot cooked rice
- In a skillet, heat oil over medium-high heat.
- Add beef, in batches, and brown.
- Using a slotted spoon, transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, gingerroot, chilli pepper, cumin, coriander, turmeric, salt, peppercorns, cardamom and cloves and cook, stirring, for 1 minute.
- Add beef stock and bay leaf and bring to a boil.
- Pour mixture over beef.
- Stir to combine.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
- Stir in almonds, cover and cook on High for 10 minutes.
- Stir in yogurt, if using, and serve over hot cooked rice.
- Delicious& Dependable Slow Cooker Recipes.
Delicious!! This was a winner at our family table...so tasty and so easy to prepare. I popped it in the crockpot before I left for work and came home to the most wonderful aroma. Served over Recipe #108305 with a dolop of yogurt..Mmmm!! Edited to add...leftovers the following day were even more flavourful.
I've been trying to cook indian food now for several years, with mixed success. Mostly, I don't have a pressure cooker and I can't get the meat right. This slow cook method really gets all the flavors together and the meat tender. I'm going to try it again for sure, maybe with a tsp of mustard seeds and a tblsp of tom paste. thanks for the recipe.
We would have liked to have had more flavour and the DH commented he would have loved it if I had added some Madras curry powder but it was easy to prepare and would certainly consider doing again but with modifications for when we are out all day. I make 2 minor changes for dietary reasons and that was to cut the onion chunky so that the person who is intolerant to it could remove it and not ingest it and due to nut allergy I used a cornflour/cornstarch slurry to thicken and just before serving added some shredded kale and would consider for a one pot meal instead of serving over rice to add some potatoes and carrots or other vegetables of choice, though did omit the yoghurt as we had none. Thank you Olha made for Name that Ingredient tag game.