I could call this meatball curry, but not because the curry has meatballs in it… but because it has our friends cow “meatball” in it, and oh boy is he tasty! I made a leek and potato soup today for lunch and at the same time I filled the slow cooker with my favorite Indian flavors and let the lot cook down for about 6 hours, upon taking my first bite, I new I had to share this recipe with you all! This might be the best curry I have ever made, you gotta try this!
Here is what I threw in my fancy pressure slow cooker:
2 chopped onions
4 cloves of garlic minced
5 medium tomatos finely chopped
1/2 of a leek finely chopped
2″ of freshly grated garlic
2 tbsp of vindaloo paste
1 tbsp garam masala ( I can’t hype chamela giri’s blend enough, I can’t live without it)
2 tsp tumeric
1 tsp cayanne
1 tsp chili flakes
a pinch of sea salt
1 half cinnamon stick
1 can of coconut milk
2 tbsp tomato paste
a pad of butter
In a cast iron pan with a good drizzle of oil quickly sear bite sized bits of beef stew meat until most pieces are browned on two to three sides as your searing them off sprinkle with a touch more garam masala spice.
Add the meat to the slow cooker, and deglaze the searing pan with a splash of coconut milk water, and add that to the pot too.
Cook for 4-6 hours, and you will be rewarded with a divine smelling house and a lovely meal.
Right before serving add 1 cup of green peas and allow them to warm through before adding a fresh grating of ginger, salt as needed and a garnish with cilantro. Enjoy over brown rice.
OMG good stuff.