4 cloves of garlic, crushed, finely grated, or chopped
1 large chilli (with seeds)
1 tbsn garam masala
1 tsp tumeric
1 tsp chilli powder
1 tsp mustard seeds
1 tsp cumin
salt
1 stick cinnamon
1 tsp fenugreek seeds
400g chopped tomatoes
2 tsp tomato puree
400 ml coconut milk
3 tbsn coriander, fresh
1kg stewing steak, cut into chunks
1 tsp sugar
2 tbsn plain yoghurt
2 tbsn double cream
Method
Heat oil in Breville pan (saute setting) and add chopped onion; cook slowly until golden.
Add ginger, garlic, chili and all the spices and fry for 1 minute.
Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
Add beef, stir and transfer everything to a slow cooker.
Cook on LOW for 4 hours.
Add sugar, yogurt and cream (add slightly more or less according to taste and how hot you like your madras).
Serve with the remaining coriander sprinkled on top.
Tips & Hints
Tastes even better if made the day before!
Alternatively, to develop the flavours, place the beef and spices in a bowl for 4 hours (or overnight) and mix well. Then cook the onions as above, add the beef, and then carry on with the recipe.
Adapted from https://www.bbcgoodfood.com/recipes/2146635/slow-cooked-beef-madras