Chef´s Choice – Slow Cooker Recipes
Authentic Beef Curry
I personally came in contact with a slow cooker for the first time in my life by the advice of my English neighbours. And I was immediately impressed by the concept, because it saves a lot of time in the kitchen and above all the dishes taste. You can leave the cooker without supervision during cooking and you decide when the dish should be ready! Oddly enough these practical kitchen appliances are largely unknown in Germany.
A slow cooker, also known as a Crock-Pot (a trademark that is sometimes used generically in the US, Canada, Australia and New Zealand), is a countertop electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature (compared to other cooking methods such as baking, boiling, and frying), allowing unattended cooking for many hours of pot roast, stews, soups, “boiled” dinners and other suitable dishes, including dips, desserts and beverages.
- 1 kg boneless beef, cut into bite-size pieces
- 3 tbsp olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 5 green chile peppers, seeded and finely sliced
- 1 tspn ginger paste
3 whole cardamom seeds
- 2 whole cloves
- 1/2 cinnamon stick
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1 tspn ground turmeric
- 1 tspn garlic powder
- 1 tspn cayenne pepper
- 1 cup water
Heat olive oil in a large frying pan over medium heat.
Add onion, cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add the beef, cover and cook on Highsetting for 4 to 6 hours, Medium setting for 5 to 7 hours, or on Low setting for 8 to 10 hours
Add reserved water if you like a thinner consistency.
DO NOT take off the lid during cooking!
Note: It is often recommended to shortly brown ingredients in a frying pan just before they come into the slow cooker. This is an option the cook decides, you can usually do without it. In case of minced meat I would advice it.