Slow Cooker Beef Madras

4 Servings

600 g lean diced stewing steak or braising steak all visible fat removed
2 medium onions peeled and chopped
4 cloves of garlic peeled and crushed
3 cm piece of root ginger (1 inch) peeled and finely grated
1 medium green chilli seeds left in and finely chopped (approx 8g)
1 tsp mild chilli powder
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tbsp garam masala
1/2 tsp ground cinnamon
400 g tin chopped tomatoes
2 tbsp tomato puree
1 beef stock cube
300 ml boiling water
3 tbsp cider vinegar
1 tsp salt
1 tsp white granulated sweetener
low-calorie cooking spray
a few fresh coriander leaves stalks removed and roughly chopped, to garnish (optional)

Spray a large frying pan with low calorie cooking spray and place over a medium heat.
Add the onion, garlic, ginger and green chilli and fry gently for 5 - 10 minutes, stirring, until softened and golden.
Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the frying pan. Stir together and fry gently for 2 - 3 minutes to seal the beef on all sides.
Transfer to the slow cooker. Dissolve the stock cube in the boiling water. Add the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener to the slow cooker and stir until well mixed. Cover with the lid and turn on to the high setting and cook for 4 - 5 hours. The curry will be ready when the beef is tender, and the sauce has reduced and thickened.
Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.

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