Ingredients

• 4 tbsp sunflower oil
• 800g/1lb 12oz beef braising steak
• cut into 2.5cm/1in pieces
• 2 onions
• finely chopped
• 4 garlic cloves
• finely chopped
• 2 chillies
• finely chopped
• plus extra to taste
• 2.5cm/1in piece fresh root ginger
• peeled and finely grated
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp ground turmeric
• 2 x 400g cans chopped tomatoes
• 2 tsp garam masala
• 200g/7oz natural yoghurt
• small handful fresh chopped coriander (optional)

Directions

• Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes
• or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.
• Heat the remaining oil in a frying pan and fry the onions for 5 minutes
• then add the garlic
• chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute
• then tip the mixture into the slow cooker.
• Add the chopped tomatoes to the slow cooker
• then fill one of the empty cans with water and add the water to the slow cooker.
• Stir everything together
• pressing down so that everything is covered in liquid and cook for 8–10 hours on low.
• About 30 minutes before serving
• stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes
• then stir in the coriander.