7
Beef curry
Serves 2
For extra flavour, try marinating the beef, curry powder, ground coriander, garlic and ginger overnight.
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450g beef brisket, cut into 2.5cm pieces
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1 tbsp mild or medium curry powder
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2 tbsp vegetable oil
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½ tsp ground coriander
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½ tbsp plain flour
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½ tsp turmeric
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1 medium onion, diced
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1 tbsp tomato purée
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1 large clove garlic, peeled and finely chopped
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200g coconut milk (freeze any remaining)
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½ red pepper, diced
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1 small bunch coriander, chopped (to garnish)
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3cm piece of fresh ginger, peeled and finely chopped
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Salt and pepper
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1 red chilli pepper finely chopped (or to taste)
1. Heat a frying pan over a medium heat. Add 1 tbsp vegetable oil, and sauté the beef until brown. Stir in the curry
powder, ground coriander and turmeric and continue cooking for a few minutes, stirring continuously to prevent
burning.
2. Place the removable cooking bowl into the heating base and add the beef and spice mixture.
3. Wipe out the frying pan with some kitchen paper.
Add 1 tbsp vegetable oil to the pan and sauté
the onion, red pepper,
chilli, ginger and garlic until softened.
4. Stir in the flour and
tomato purée
, stir well and add the coconut milk.
5. Pour the contents of the frying pan into the cooking bowl. Season and stir well.
6. Cover and cook on Low for 5–6 hours or High for 4–5 hours.
Stir in the chopped coriander, and delicious served with basmati rice.
Chilli con carne
Serves 2
Although cooking and browning the mince and onions beforehand enhances the flavour and appearance of the dish, it is not
necessary if you are short of preparation time.
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250g minced beef
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½ tbsp vegetable oil
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1 medium onion, finely chopped
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1 garlic clove, finely chopped
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½ red pepper, chopped
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1 tbsp tomato purée
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100ml beef stock
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400g tin chopped tomatoes
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215g tin red kidney beans, drained and rinsed
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1 diced red chilli pepper or 1 tsp hot chilli powder (according to taste)
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1 tsp ground cumin
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Salt and pepper
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Chopped coriander (to garnish)
To serve:
Guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeños.
1. Heat the vegetable oil in a small frying pan and fry the minced beef and onion for 7–10 minutes, or until beginning to
brown, stirring to break up any lumps.
2. Add the chilli pepper or chilli powder, garlic, and cumin and cook a further 2 minutes.
3. Place the removable cooking bowl into the heating base and add the beef mixture.
4. Stir in the tomato purée, beef stock, tomatoes and kidney beans.
5. Cover and cook on Low for 4–5 hours or High for 3–4 hours. When cooked, adjust the seasoning.
Serve with guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeños. Alternatively, serve with
steamed rice.