When it comes to making curries, I’m no expert. It’s something that I’ve only been doing for a few months, and while I really enjoy it, and love experimenting with different flavours, I’ve got next to no idea what I’m doing. Sometimes, I stick to a recipe or try really hard (not something I’m great at), or I do a lot of research, and what I create tastes a lot like the one from the takeaway. My Lamb Rogan Josh is this. I can with a little bit of confidence say that it’s a Rogan Josh. Others, obviously fall into a name. If it’s got almonds and coconut milk in, it’s probably a Korma. Others, like this Slow-Cooked Creamy Beef Curry, frankly, could be anything.
I’ve put some ingredients and spices into a pot and cooked them. My Slow-Cooked Creamy Beef Curry is gorgeous. But, I couldn’t tell you what curry group, if any, it falls into. It’s probably just a British mess! But, it tastes great. So that’s cool with me. If you want authentic curries, I might not be your girl. If you want easy to make, yummy family meals, then I might just be!
Now, when I say Slow-Cooked Creamy Beef Curry. I mean slow cooked. I prepped it on Saturday morning, then let it cook in the oven on 150 degrees for around 4 hours. The meat was beautifully melt in your mouth tender, and the flavours of the spices were wonderful. We don’t have a slow cooker, but I’d imagine this would be a brilliant curry recipe for those of you that do.
The first time I made this, I used natural yogurt, but I wasn’t as keen on the flavour. I think cream works much better. But, if you do use natural yogurt instead, make sure you use full fat, as low fat tends to curdle when added to a hot liquid (something to do with proteins??) and only stir it in just before you are ready to serve your Slow-Cooked Creamy Beef Curry.
For the perfect family dinner, serve with rice, and my fluffy homemade garlic naan breads.
My Slow-Cooked Creamy Beef Curry Recipe
Slow Cooked Creamy Beef Curry
- 700 g Diced Beef
- 2 tbsp Cooking oil
- 2 Onions Finely Chopped
- 4 Cloves Garlic Crushed
- 2 Red Chillies Finely Chopped
- 2.5 cm chunk Root ginger Grated or crushed
- 3 tsp Cumin
- 3 tsp Coriander
- 2 tsp Turmeric
- 2 x 400g Tins Chopped tomatoes
- 200 ml Water
- 2 tsp Garam Masala
- 200 ml Double cream
- Preheat the oven to 150 degrees.
- Gently heat the cooking oil in a large, lidded, ovenproof dish.
- Add the beef and fry for 5 minutes until browned.
- Add the onion and fry for a further 2-3 minutes until the onions have softened.
- Then, add the garlic, ginger and chillies, stir together well.
- Tip in the cumin, coriander and turmeric.
- Stir well.
- Pour in the chopped tomatoes, fill one empty tin with water and add.
- Stir until even in colour.
- Cover and place in the oven.
- Leave to cook for 3.5 hours at a low temperature.
- Remove from the oven, add the garam masala and cream.
- Stir well and return to the oven for a further 30 minutes.
- Remove from the oven and serve straight away.