Submitted by Carla Johnson
Beef Curry
Serving: 4
Ingredients
- 700 grams rump steak - diced
- 1 brown onion diced
- 1 teaspoon minced garlic
- 1 tin tomatoes
- 2 tablespoons red curry paste
- 1/4 jar rogan josh paste
- 500mls beef stock
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon Tumeric
- Cornflour (to thicken)
Instructions
- Put all ingredients into slow cooker (except cornflour)
- Cook on low for 6-8 hours or until rump is tender and falling apart
- If sauce is not thick enough when cooked, remove lid for approx half an hour and mix a little cornflour with water and add it.
- Coconut milk can also be added to this recipe however I did not do that in this recipe.
- You can also add Cardamon and coriander.
- This can also be chicken curry. Just change the beef to chicken and swap the beef stock to chicken stock.
- Enjoy!
- This recipe was created by The Four Johnson’s!
Tried this recipe?Scroll Down To Share What You Think
I followed the recipe except for adding the 500mls stock. I find it makes its own juice, so no need for the cornflour either. I also always brown the onions & sear the meat. I did add a tin of coconut milk about 45 mins towards the end because I love its flavour. Also added some carrot, cauli & pumpkin because I had plenty.
Thanks for taking the time to leave your detailed feedback Margaret – that’s great! 🙂