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Slow Cooker Beef Madras Curry

Serves 6

For smaller sized Slow Cookers adjust quantities accordingly.

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp fennel seeds
  • ½ tsp fenugreek seeds
  • 4 tbsp vegetable oil
  • 4 onions, diced
  • 6 garlic cloves, sliced
  • 1 chilli, sliced Optional
  • 3 tsp grated ginger
  • 1 Kg beef chunks – Chuck Steak or Stewing Steak
  • 3 tbsp Madras curry powder Or Madras curry paste
  • 1 tbsp Tamarind paste Or lemon juice
  • 2 tbsp tomato puree
  • ½ tsp black pepper
  • 1 tsp salt
  • 500 ml passata or sieved tomatoes
  • 500 ml Water
  • Serve With:
  • A handful fresh coriander, chopped
  • 1 chilli, finely sliced
  1. Grease or spray the inside of your slow cooker with cooking spray.
  2. Toast whole spices in a large frying pan on a low heat until they smell fragrant – be careful not to burn your spices. Grind your toasted spices to a powder.
  3. Cook the diced onion with 2 tablespoons of oil in a covered jug or bowl in the microwave on full power for 4 minutes.
  4. Add the garlic, chilli and ginger to the cooked onions and cook for a further minute on full power.
  5. Whizz up the onion mixture with a stick blender to a smooth puree.
  6. Heat a tablespoon of oil in your large frying pan and add the beef chunks – brown well before transferring to the slow cooker. (You may have to do this in batches)
  7. Return the frying pan to a gentle heat. Add the freshly ground spices, Madras Powder or Paste, Tamarind paste, tomato puree, salt and pepper and then cook for 2 minutes.
  8. Add in the onion, garlic and chilli puree, passata and water and turn up the heat, stirring constantly.
  9. Bring to a gentle simmer before tranferring your Madras Sauce to the slow cooker.
  10. Cook on low for 8 hours or high for 4 hours (low setting is best)
  11. Serve with fresh coriander, sliced chillies and rice.
Notes
  • Madras Curry Powder – substitute with Curry Powder, just add a teaspoon of chilli powder. 
  • Fenugreek – optional if you don’t have any in your pantry. It is already in most Madras powders or pastes – we just like a touch extra. 
  • Tamarind – substitute 2 tablespoons of lemon juice if you can’t get hold of tamarind paste. Or use Madras Curry Paste instead of Madras Curry Powder. 
  • Slow Cooker Beef Madras will keep in the fridge for up to four days. 
  • Slow Cooker Beef Madras freezes well.