Week 21: Beef Curry

The Recipe
2 tbsp flour
1 tbsp curry powder
1 tsp cumin
1 tsp tumeric
1 tsp ginger
1 tsp salt
600g stewing beef, cubed
oil for cooking
1 onion, chopped
2 cloves garlic
1 bell pepper, sliced
1.5dl beef stock
1 can (400g) tomatoes
2 tbsp mango chutney
a dash of tabasco
1 tbsp lemon juice
50g cashew nuts

Mix together flour, curry, cumin, tumeric, ginger and salt in a bag. Add beef cubes and toss until the cubes are coated evenly.

Heat the oil in a pan, add onion and garlic and cook until just getting soft. Add beef and brown on all sides. Transfer to a slow-cooker.

Pour beef stock on pan to deglaze and add any remaining flour mixture that might be left in the bag. Bring to a boil and leave to simmer for a few minutes.

Add everything except the cashew nuts to the slow-cooker and cook on LOW for 7-9 hours. Add cashew nuts and cook for another hour.

Serve with rice and mango chutney.

The Verdict
Tasted alright, but it was strangely bland! I'd been worried it would be too spicy, but very far from it. I could easily have used hot mango chutney instead of sweet. I did like it though, but think I might try it with chicken another time.