Ingredients
- 500gms medium ground beef chuck mince (Princes St Butcher)
- 2-3 tbsp olive oil (Dunford Grove)
- 1 medium onion -diced
- 3-4 cloves garlic -crushed (Te Mahanga)
- 1 large tsp Goan curry paste -less if you cannot handle the heat! (Tartan Sari)
- 1-2 dried chillies -roughly cut
- 2 Tbsp tomato paste
- 1 tin of whole tomatoes (I like whole tomatoes it's a better product)
- ½ cup water
- Salt and freshly ground black pepper
- 1 -2 cups brown rice (to serve with)
Hot Chuck Beef Curry
Method
- Plug in the crockpot & put it on high
- Using a large fry pan, heat oil and add onions, garlic, dried chilies, and curry paste, cook until soft
- Add the tomato paste and whole tomatoes and pour into the crockpot
- The tomatoes will break down as curry is cooking
- Reheat the same pan adding more olive oil, and brown off the mince in small batches, seasoning each batch
- Add the mince to crockpot as you go, lastly adding the 1/2 cup of water to the tomato tin, swirl it around getting all the remaining juices, and use this to deglaze the pan
- Stir well and taste (I find that crockpot cooking does need more salt) leave to cook for 2-3 hours
- Serve with cooked brown rice and a side of crusty bread to mop up the last of the sauce
Comments
Recipe by: Amy Dougherty
