Shredded beef curry in the slow cooker

A rich and flavourful shredded beef curry made in the slow cooker—easy to prepare, full of spices, and perfect for a comforting family dinner.

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Course: Dinner

Cuisine: Indian

Keyword: beef, slow cooker

Prep Time: 30

Cook Time: 9

Total Time: 9 30

Servings:

Calories: 372kcal

2 tablespoon olive oil
1 onion diced
2 garlic cloves crushed
2 tablespoon korma curry paste
1 teaspoon cinnamon
1 kg chunk of chuck blade or brisket beef
1 tin crushed tomatoes
½ tin coconut milk don't shake the tin just scoop the white rich part off the top when you open it - can also refrigerate for 30 minutes to help separate the layers
1 tablespoon honey
4 teaspoon lemon juice
salt
100 g baby spinach leaves

In a large fry pan, heat the oil then sautee the onion and garlic together until soft.
Add the korma paste and cinnamon and cook, stirring, until fragrant.
Add the meat to the pan and cook just enough to seal each side.
Transfer it all to the slow cooker and add the rest of the ingredients (except the salt).
Cook on low for 8 hours.
Take the meat out and shred it then return it to the cooker then stir through the spinach leaves.
Taste and season with salt and pepper then cook on high with the lid off for another hour or until the sauce thickens.
Serve with rice and veges

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations