World Cuisine

  • 500 g (1 lb) lean minced beef
  • 1 onion, finely chopped
  • 400 g (13 oz) can chopped tomatoes
  • 3 tablespoons mild curry paste
  • 2 teaspoons cumin seeds
  • 2–3 bird's eye green chillies, deseeded and sliced
  • 2.5 cm (1 inch) fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 50 g (2 oz) creamed coconut, crumbled
  • 125 ml (4 fl oz) boiling beef stock
  • 150 g (5 oz) frozen peas
  • chopped coriander and extra sliced chillies, to garnish

Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the beef, onion and tomatoes into the slow cooker pot, then stir in the curry paste, cumin seeds, chilli, ginger and garlic. Sprinkle the coconut over the top, then stir in the boiling stock.

Cover with the lid and cook on high for 30 minutes. Reduce the heat and cook on low for 7–9 hours, or set to auto for 7½–9½ hours Stir the minced beef well to break up into small pieces, then mix in the peas and cook on high for 30 minutes or until cooked through.

When almost ready to serve, sprinkle with the chopped coriander and sliced chillies. Serve with warmed chapattis and a tomato and red onion salad.

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