Beef Hot Pot Curry

A favourite of ours. So warming and fragrant. The beef melts and blends beautifully with the spices.

As this is made in advance I usually I make it on a night we’re having an easy dinner so I can multitask.That way two dinners are cooked in one night.

Otherwise sometimes on a Sunday when I’m doing meal prep I’ll cook off the onions, garlic, ginger and beef, add the other ingredients then freeze it in glass containers ready for a midweek crock pot. Just whip it out the night before to defrost, pop it in the crock pot in the morning, turn it on and voila. Dinner will be ready when you get home from work. Also perfect for sharing with friends.

Frequently we’ll have curry nights together and this works so well as I can get home from work, grab the whole crock pot and head off to their house or in this case they came to us.

They taught me a cool little prayer to say before dinner. It brings mindfulness to the table and allows the time for everyone to pause and take stock of all of the good things in life. Like mates! And curry!

2kg gravy beef diced (leave the fat on)

2 onions chopped finely

2 Tbsp of ginger chopped finely

8 garlic cloves chopped finely

16 cardamom pods crushed

16 pepper corns

16 whole cloves

2 cinnamon sticks

4 bay leaves

3 Tbsp paprika

2 tsp ground coriander

2 tsp salt

2 tsp tumeric

1-2 tsp chilli powder

1 tsp fennel seeds

3C beef stock

(you can halve this recipe to serve less people, this serves 4)

Cook the onions, garlic and ginger, set aside

Brown the beef

Put all ingredients into your crock pot, stir to combine and flick the switch.

You can adjust the cooking time depending on the strength of your crock pot, but generally hours does the trick

Serve with rice or cauli salad, or both!


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