Ingredients

The following ingredients have 6 Servings
  • 1/4 cup plain flour
  • 1kg gravy beef cut into pieces
  • 2 tbs oil
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 4cm ginger grated peeled
  • 1 long red chilli finely chopped
  • 3/4 cup Patak's Madras Indian curry paste *to taste
  • 400ml light coconut milk
  • 1 tsp Vegeta vegetable stock powder
  • 1 cinnamon stick
  • 1 bay leaf

Instruction

  • Place flour and beef in zip lock bag and season with salt and pepper.
  • Seal and shake so the flour coats the beef. Heat oil in a pan over medium heat.
  • Cook the beef in small batches for approximately 3 minutes. Place in slow cooker. Add onion, garlic and ginger to the same pan and cook for approximately 4 minutes.
  • Add the chilli and curry paste. Cook for 1 minute or until fragrant.
  • Add coconut milk, stock powder and ¾ cup cold water. Bring to the boil and then transfer to the slow cooker.
  • Add cinnamon stick and bay leaf and stir to combine.
  • Cover and cook on low heat for about 7 hours.
  • Remove cinnamon stick and bay leaf and serve.