When it comes to making curries, I’m no expert. It’s something that I’ve only been doing for a few months, and while I really enjoy it, and love experimenting with different flavours, I’ve got next to no idea what I’m doing. Sometimes, I stick to a recipe or try really hard (not something I’m great at), or I do a lot of research, and what I create tastes a lot like the one from the takeaway. My Lamb Rogan Josh is this. I can with a little bit of confidence say that it’s a Rogan Josh. Others, obviously fall into a name. If it’s got almonds and coconut milk in, it’s probably a Korma. Others, like this Slow-Cooked Creamy Beef Curry, frankly, could be anything.
I’ve put some ingredients and spices into a pot and cooked them. My Slow-Cooked Creamy Beef Curry is gorgeous. But, I couldn’t tell you what curry group, if any, it falls into. It’s probably just a British mess! But, it tastes great. So that’s cool with me. If you want authentic curries, I might not be your girl. If you want easy to make, yummy family meals, then I might just be!
Now, when I say Slow-Cooked Creamy Beef Curry. I mean slow cooked. I prepped it on Saturday morning, then let it cook in the oven on 150 degrees for around 4 hours. The meat was beautifully melt in your mouth tender, and the flavours of the spices were wonderful. We don’t have a slow cooker, but I’d imagine this would be a brilliant curry recipe for those of you that do.
The first time I made this, I used natural yogurt, but I wasn’t as keen on the flavour. I think cream works much better. But, if you do use natural yogurt instead, make sure you use full fat, as low fat tends to curdle when added to a hot liquid (something to do with proteins??) and only stir it in just before you are ready to serve your Slow-Cooked Creamy Beef Curry.
For the perfect family dinner, serve with rice, and my fluffy homemade garlic naan breads.
My Slow-Cooked Creamy Beef Curry Recipe
A mild curry with tender beef chunks. Perfect for families.
- 700 g Diced Beef
- 2 tbsp Cooking oil
- 2 Onions Finely Chopped
- 4 Cloves Garlic Crushed
- 2 Red Chillies Finely Chopped
- 2.5 cm chunk Root ginger Grated or crushed
- 3 tsp Cumin
- 3 tsp Coriander
- 2 tsp Turmeric
- 2 x 400g Tins Chopped tomatoes
- 200 ml Water
- 2 tsp Garam Masala
- 200 ml Double cream
Preheat the oven to 150 degrees.
Gently heat the cooking oil in a large, lidded, ovenproof dish.
Add the beef and fry for 5 minutes until browned.
Add the onion and fry for a further 2-3 minutes until the onions have softened.
Then, add the garlic, ginger and chillies, stir together well.
Tip in the cumin, coriander and turmeric.
Pour in the chopped tomatoes, fill one empty tin with water and add.
Stir until even in colour.
Cover and place in the oven.
Leave to cook for 3.5 hours at a low temperature.
Remove from the oven, add the garam masala and cream.
Stir well and return to the oven for a further 30 minutes.
Remove from the oven and serve straight away.
Serve with rice and naan bread.
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