Ingredients

The following ingredients have 6 Servings
  • 1 brown onion, sliced
  • 3 cloves garlic, crushed
  • 1 tbsp grated ginger
  • 1 tbsp olive oil
  • 1.2kg stewing beef, 5cm dice
  • 1/3 cup korma curry paste
  • 400ml coconut milk
  • 1 sweet potato, peeled and diced
  • Cashews, to serve
  • Coriander, to serve

Instruction

  • Place onion, garlic and ginger in the bowl of a slow cooker. Heat oil in a frypan and brown beef well on all sides, seasoning with salt and pepper. Transfer to slow cooker. Cook korma paste in frypan for 1-2 minutes until fragrant, then add coconut milk and bring to the boil. Pour over beef in slow cooker. Cover with lid and cook for 4 hours, then add sweet potato and cook for a further 2 hours until beef is tender and falling apart. Check for seasoning and add salt and pepper if required. Simmer without the lid for the last 30 minutes if the sauce needs thickening.
  • Serve garnished with cashews and coriander, with steamed basmati rice on the side.