Beef

Because Hindus make up the majority of the Indian population and regard the cow as a sacred animal, beef curries are only served in a few parts of India. However, I've included a chapter of interesting and tasty recipes because the slow cooker excels when it comes to cooking beef, making it succulent and delicious.

Don't go for the most expensive cuts of beef believing that they will produce a better curry. Ideal beef cuts for slow cooking are generally the cheaper ones such as brisket and chuck steak as they have a looser texture. During cooking the fibres open up and allow moisture and spices to penetrate, creating a delicious, rich, tasty sauce.

More expensive cuts, such as fine-grained and densely textured sirloin (porterhouse) steak, are less suitable for slow cooking because the tightness of the fibres prevents them from absorbing the liquid around them. This means that although they become tender when cooked in a slow cooker, the curry will lack succulence and flavour.

Beef Biryani

Introduced to central India by the Moghuls, this meat and rice dish is usually layered and baked. In this simplified version, they are cooked separately to allow the beef to benefit from lengthy slow cooking until meltingly tender, before stirring the rice in at the end.

Serves 4

30 ml/2 tbsp ghee or unsalted (sweet) butter
2 onions, thinly sliced, or 90 ml/ 6 tbsp frozen diced onions
15 ml/1 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean braising or chuck steak, diced
5 ml/1 tsp ground ginger
5 ml/1 tsp garam masala
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp chilli powder
2.5 ml/½ tsp caraway seeds
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) beef stock
2 green cardamom pods, split
1 bay leaf
150 ml/¼ pint/2/3 cup thick plain or Greek-style yoghurt
Salt and freshly ground black pepper
350 g/12 oz/1½ cups basmati rice
75 g/3 oz/½ cup frozen peas
45 ml/3 tbsp desiccated (shredded) coconut, to garnish

Heat the ghee or butter in a large frying pan. Add the onions and fry, stirring for about 10 minutes, until golden. Transfer to the ceramic cooking pot with a slotted spoon.
Heat the oil in the same pan and fry the beef until brown on all sides. Sprinkle over the ginger, garam masala, cinnamon, chilli and caraway seeds. Cook for a further minute.
Stir in the beef stock, then tip the mixture into the cooking pot.
Add the cardamom pods and bay leaf to the pot, then stir in the yoghurt. Season with salt and pepper, cover with the lid and cook on High for 3-4 hours or Low for 6-8 hours.
Meanwhile, cook the rice according to the packet instructions, adding the peas for the last 5 minutes. Drain well.
Gently stir the rice into the beef mixture. Spoon on to warmed plates and serve with popadoms and mango chutney.

VARIATION

This biryani can be made with lamb instead of beef, although I suggest you reduce the cooking time by 30 minutes if cooking on High, 1 hour if cooking on Low.

Bangladeshi Beef Curry

Known as rezala, this is a thick spicy curry with the chunks of beef so tender they can be cut with a spoon. Here the meat is moistened with just enough stock and yoghurt for it to be coated in sauce, although some traditional versions are much drier. Serve this with a moist accompaniment - a dhal or a juicy Mushroom Pilau would be ideal.

Serves 4

60 ml/4 tbsp ghee or unsalted (sweet) butter
700 g/1½ lb braising or chuck steak, cut into 4 cm/1½ in cubes
2 onions, sliced, or 90 ml/6 tbsp frozen diced onions
1 garlic clove, crushed, or 5 ml/ 1 tsp garlic purée (paste)
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli paste
4 green cardamom pods, split
4 whole cloves
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp cayenne pepper
2.5 ml/½ tsp caster (superfine) sugar
2.5 ml/½ tsp salt
100 ml/3½ fl oz/scant ½ cup beef stock or water
300 ml/½ pint/1¼ cups thick plain yoghurt

Heat half the ghee or butter in a large frying pan and cook the beef in batches until browned all over. Transfer to the ceramic cooking pot with a slotted spoon, leaving the fat and juices behind.
Add the rest of the ghee or butter to the pan and cook the onions for 7-8 minutes until beginning to colour. Add the garlic, chilli, cardamom pods, cloves, cumin, coriander, turmeric, cayenne pepper and sugar and stir for a further 1-2 minutes. Stir in the salt and stock or water. Turn off the heat and tip the mixture into the ceramic cooking pot.
Stir the yoghurt into the curry a little at a time. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, or until the meat is really tender and the sauce very thick.
Taste and adjust the seasoning if necessary. Serve with Lentil Dhal with Toasted Almonds.

TIP

You could use chicken stock if you prefer.

Beef Keema

This is a mild and mellow curry, ideal for introducing children to spicy food. Make sure you use good quality very lean mince. It's delicious served with a pile of freshly cooked parathas or chapattis. It can also be spooned into warmed naan or pitta bread.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste) (optional)
5 ml/1 tsp grated fresh or bottled ginger
15 ml/1 tbsp mild curry paste
450 g/1 lb lean minced (ground) beef
2.5 ml/½ tsp caster (superfine) sugar
30 ml/2 tbsp tomato purée (paste)
150 ml/¼ pint/2/3 cup boiling beef stock or water
400 g/14 oz/large can chopped tomatoes
Salt and freshly ground black pepper
175 g/6 oz/1 cup fresh or frozen peas

Heat the oil in a large frying pan and fry the onion for 7-8 minutes, until almost soft. Add the garlic, chilli, if using, ginger and curry paste and stir for a few seconds until mixed.
Add the minced beef and stir-fry for 3-4 minutes until the meat is no longer pink and all the grains are separate. Stir in the sugar, tomato purée and about half the stock or water. Heat until steaming hot, but not boiling.
Tip the mixture into the ceramic cooking pot, stir in the rest of the stock or water and chopped tomatoes. Season with salt and pepper, then cover with the lid and cook on High for 2 hours or on Low for 4 hours or until the meat is tender and the sauce thick.
If using frozen peas, spread them out on a plate to thaw while the meat is cooking. Put the peas in a sieve (strainer) and pour over about half a kettleful of boiling water, so that the peas are hot when added to the cooking pot. Stir the peas into the minced beef mixture, put the lid back on and cook for a further 15 minutes. Taste and adjust the seasoning if necessary. Serve with Indian breads.

VARIATION

This keema is equally good made with lamb instead of beef; the cooking times remain the same.

Madras Beef Curry

Individual spices are ground to a paste to give this curry an authentic flavour, far better than any shop-bought version. The aromatic-flavoured meat that has been cooked for so long almost melts in your mouth.

Serves 4

2 green cardamom pods, split
5 ml/1 tsp coriander seeds
5 ml/1 tsp cumin seeds
5 ml/1 tsp crushed dried chillies
5 black peppercorns
2.5 ml/½ tsp salt
10 ml/2 tsp grated fresh or bottled ginger
2 onions or 90 ml/6 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp tomato purée (paste)
700 g/1½ lb braising or chuck steak, cut into cubes
30 ml/2 tbsp ghee or unsalted (sweet) butter
15 ml/1 tbsp groundnut (peanut) or sunflower oil
100 ml/3½ fl oz/scant ½ cup hot beef stock
2.5 ml/½ tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup thick plain yoghurt

Open the cardamom pods and remove the black seeds. Put them into a spice or coffee grinder with the coriander and cumin seeds, chillies, peppercorns and salt. Grind to a coarse powder. Add the ginger, one of the onions, roughly chopped, the garlic and tomato purée. Blend to a fairly smooth paste.
Put the beef in a glass bowl. Add the curry paste and mix well until the meat is coated. Tightly cover with clingfilm (plastic wrap) and leave to marinate in the fridge for at least 1 hour, or overnight, if you prefer.
Thinly slice the remaining onion. Heat half the ghee or butter with 5 ml/1 tsp of the oil in a large frying pan and cook the onion for 6-7 minutes or until beginning to turn golden. Transfer to the ceramic pot. Add the rest of the ghee or butter and oil to the pan, then cook the beef for 3-4 minutes until browned all over. Turn off the heat and stir in the stock. Tip the mixture into the ceramic cooking pot.
In a separate bowl, blend the cornflour with a spoonful of yoghurt, then mix with the rest of the yoghurt. Gradually stir into the beef mixture. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, until the beef is really tender. Serve with Indian breads such as naan or parathas.

TIP

Although not so authentic, you can save time by buying Madras curry paste, blending 45 ml/3 tbsp with 15 ml/1 tbsp water and adding it at step 2.

VARIATION

For a change, try this recipe with lamb, cooking it for just 2½-3 hours on High or 5-6 hours on Low.

Kofta Curry

Try these spicy meatballs simmered in a rich tomato and onion sauce. After the meatballs are made, they are lightly fried while the sauce starts cooking; this not only browns them, but removes most of the fat. Make sure you use good quality minced beef for the best results.

Serves 4

15 ml/1 tbsp coriander seeds
10 ml/2 tsp cumin seeds
5 ml/1 tsp garam masala
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
1.5 ml/¼ tsp ground cinnamon
45 ml/3 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
4 green cardamom pods, split
4 whole cloves
200 g/7 oz/small can chopped tomatoes
100 ml/3½ fl oz/scant ½ cup boiling beef stock
450 g/1lb lean minced (ground) beef
Pinch of salt

Heat a dry non-stick frying pan over a high heat. Add the coriander and cumin seeds and stir for a few seconds until they darken slightly. Tip them into a spice or coffee grinder and blend to a fine powder. Alternatively grind with a pestle and mortar or the end of a rolling pin in a bowl. Mix with the garam masala, chilli, turmeric and cinnamon.
Heat 30 ml/2 tbsp of the oil in the frying pan, add the onion and cook for 7-8 minutes until soft. Add the garlic and ground spices and cook for a further minute, stirring. Spoon half of the mixture into a mixing bowl and leave to cool. Scrape the rest of the mixture into the ceramic cooking pot.
Add the cardamom pods, cloves and chopped tomatoes to the pot, then pour in the beef stock. Stir, then cover with the lid and cook on High for 30 minutes.
While the sauce is cooking, make the meatballs. Add the beef to the reserved onion and spice mixture in the bowl, season with a little salt, then mix together well. Shape into about 20 small balls.
Wipe the frying pan clean with kitchen paper (paper towel), and heat the remaining 15 ml/1 tbsp oil. Fry the meatballs for 2-3 minutes, turning until lightly browned all over.
Transfer the meatballs to the ceramic cooking pot with a slotted spoon, leaving the fat behind in the pan. Put the lid back on and switch the slow cooker to Low. Cook for 3 hours or until the meatballs are cooked through and the sauce is thick. Serve with basmati rice.

VARIATION

Try using minced lamb for a change.

Beef Pathia

Also known as patia, this medium-hot curry has a distinctive sweet and sour taste, provided by a combination of tamarind and tomatoes. My version may be less bright than those served in Indian restaurants, where a powdered red food dye is usually added to the curry.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
30 ml/2 tbsp ghee or unsalted (sweet) butter
700 g/1½ lb lean braising or chuck steak, diced
5 ml/1 tsp cumin seeds
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
15 ml/1 tbsp medium or hot curry powder
5 ml/1 tsp hot chilli powder
10 ml/2 tsp ground turmeric
10 ml/2 tsp garam masala
Pinch of ground cinnamon
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp tamarind purée (paste)
300 ml/½ pint/1¼ cups very hot (not boiling) beef stock
400 g/14 oz/large can chopped tomatoes
Salt, to taste

Heat the oil and half of the ghee or butter in a large frying pan. Add the beef and fry until browned on all sides. Transfer to the ceramic cooking pot with a slotted spoon, leaving the fat and any juices behind.
Add the cumin seeds to the pan and cook for a few seconds until they start to sizzle. Add the rest of the ghee or butter and the onion and cook for 6-7 minutes until beginning to soften.
Add the garlic, ginger, curry powder, chilli powder, turmeric, garam masala, and cinnamon. Cook for a further minute, stirring. Turn off the heat.
In a bowl, blend the tomato and tamarind purées with a few spoonfuls of the stock, then stir in the rest of the stock. Add to the frying pan, stir, then tip the mixture over the beef. Add the chopped tomatoes and season with a little salt.
Stir, then cover with the lid and cook on Low for 6-8 hours or until the beef is very tender. Serve with rice and peas.

TIP

You can make this curry milder by reducing the strength of curry and chilli powders.

Beef and Lentil Curry

Red lentils soak up the cooking juices to make a thick spicy sauce in this curry. Some plain basmati rice and a dish of cucumber raita - or mango chutney if you prefer - is all that's needed to complete this easy-to-make meal.

Serves 4

2 onions, chopped, or 90 ml/6 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp chilli purée (paste) or 1.5 ml/¼ tsp crushed dried chilli flakes
30 ml/2 tbsp korma or other mild curry paste
450 ml/¾ pint/2 cups very hot (not boiling) beef stock
175 g/6 oz/1cup red lentils
450 g/1 lb braising or chuck steak cut into bite-sized cubes
400 g/14 oz/large can chopped tomatoes
Salt and freshly ground black pepper

Put the onion, garlic, ginger, chilli and curry paste in the ceramic cooking pot. Stir in a little of the stock and blend everything together, then pour in the remaining stock. Cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
Rinse the lentils in a sieve (strainer) under cold running water, then add to the pot with the beef and tomatoes. Cover again and cook for 5-7 hours or until the meat and lentils are very tender.
Taste and season the curry with salt and pepper. Serve straight away with basmati rice and cucumber raita.

TIP

Sweet Mango Chutney goes very well with this dish.

VARIATIONS

Cubes of pork or lamb may be used for this dish instead of the beef for 4-6 hours on Low.

Beef in Spiced Yoghurt

Since the days when the Moghuls came to India, there has been a method of cooking known as 'dum' in which a luting paste - a stiff flour and water dough - is shaped into a rope and pressed between the top of the pot and lid, so that no steam can escape. Cooking in a slow cooker covered with a tea towel produces the same effect and is used to make this 'dum gosht'.

Serves 4

45 ml/3 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean braising or chuck steak, diced
1 large onion, chopped, or 60 ml/4 tbsp frozen chopped onion
4 garlic cloves, crushed, or 20 ml/4 tsp garlic purée (paste)
15 ml/1 tbsp paprika
5 ml/1 tsp ground ginger
1.5 ml/¼ tsp cayenne pepper
100 ml/3½ fl oz/scant ½ cup strong beef stock
Salt and freshly ground black pepper
2.5 ml/½ tsp cornflour (cornstarch)
300 ml/½ pint thick plain or Greek-style yoghurt

Heat 15 ml/1 tbsp of the oil in a large frying pan and fry the beef until it is browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
Add the remaining 30 ml/2 tbsp oil to the pan. Fry the onion, stirring continuously, for 6-7 minutes, until almost soft. Stir in the garlic, paprika, ginger and cayenne pepper and cook for a further 30 seconds. Turn off the heat and stir in the stock.
Season with salt and pepper, then pour the mixture over the beef. In a separate bowl, blend the cornflour with a spoonful of the yoghurt, then add the rest of the yoghurt. Stir into the beef mixture.
Cover with the lid, then place a folded tea towel over the lid and cook on Low for 5-8 hours or until the beef is very tender. Serve with Coconut or Saffron Rice or Mushroom Pilau.

TIP

The steak should be lean but it is not necessary to use an expensive cut.

Spiced Beef and Aubergine Curry

Although mixing or grinding your own spices is the best way to achieve the exact flavour you want, ready-mixed curry powders still produce excellent results and often contain a vast number of spices that would be expensive to buy individually. They also cut preparation time down substantially.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
2 onions, very thinly sliced, or 90 ml/6 tbsp frozen diced onion
1 aubergine (eggplant), trimmed and cut into bite-sized chunks
700 g/1½ lb braising or chuck steak, cut into 4 cm/1½ in chunks
30-45 ml/2-3 tbsp mild or medium curry powder
150 ml/¼ pint/2/3 cup hot (not boiling) beef stock
2 red (bell) peppers, seeded and cut into strips
400 g/14 oz/large can chopped tomatoes
Salt and freshly ground black pepper

Heat half the oil in a large non-stick frying pan. Add the onions and aubergine and fry for 7-8 minutes, stirring frequently until soft and beginning to colour. Tip into the ceramic cooking pot.
Heat the remaining oil in the pan and fry the beef until browned all over. Sprinkle over the curry powder and stir-fry for a minute, then pour in the stock. Tip into the cooking pot with the red peppers and tomatoes and season with salt and pepper. Stir well.
Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, until the beef and vegetables are very tender.
Taste and adjust the seasoning if necessary. Serve with basmati rice and popadoms.

TIP

Always purchase small quantities of curry powder from a store that has a high turn-over and use by the sell-by date, as ground spices quickly lose their aromatic qualities.

Beef Bhuna

Bhuna is the term given to a technique in which spices are cooked in oil to bring out their flavour. In a bhuna curry, meat is added to this spice mixture and left to cook in its own juices over a very low heat to make a fairly dry dish. In the slow cooker, additional liquid is needed to tenderise the meat, giving the same results, but with a little more sauce. This is a very simple version using ready-made bhuna curry paste.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
75 ml/5 tbsp bhuna curry paste
700 g/1½ lb braising or chuck steak, cubed
200 g/7 oz/small can chopped tomatoes
120 ml/4 fl oz/½ cup boiling beef stock
Salt, to taste

Heat the oil in a large non-stick frying pan, add the onion and cook, stirring frequently, for 5 minutes. Stir in the curry paste and cook for about 15 seconds more.
Add the beef and continue cooking over a medium heat for a further 3-4 minutes, stirring until the spices are very fragrant and the beef is beginning to brown.
Tip the mixture into the ceramic cooking pot, then stir in the tomatoes followed by the stock. Cover with the lid and cook on Low for 5-8 hours, or until the beef is very tender.
Taste and season with salt if necessary. Serve with Carrot and Coriander Relish and warmed Indian breads.

TIP

There's a whole range of interesting breads in the supermarkets so experiment to discover the ones you enjoy most.

Beef Pasanda

This is a spicy, yet fairly mild beef curry with a thick sauce made from nuts, coconut milk and cream. For a less rich dish, use thick plain or Greek-style yoghurt instead of the cream. Serve it with Lemon-scented or Spiced Spinach Rice and a Tomato and Onion Cachumbar.

Serves 4

50 g/2 oz/½ cup unsalted cashew nuts
50 g/2 oz/½ cup blanched almonds
15 ml/1 tbsp sesame seeds
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean braising or chuck steak, cut into 4 cm/1½ in chunks
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground turmeric
6 green cardamom pods, split
4 whole cloves
150 ml/¼ pint/2/3 cup very hot (not boiling) beef stock
150 ml/¼ pint/2/3 cup coconut milk
150 ml/¼ pint/2/3 cup double (heavy) cream
15 ml/1 tbsp fresh or bottled lemon juice
Salt, to taste

Put the cashews and almonds in a non-stick frying pan over a low heat and cook, stirring frequently for 2 minutes. Add the sesame seeds and continue cooking until just starting to turn golden brown. Remove from the heat and leave to cool.
Tip the nuts and seeds into a spice or coffee grinder and process until the nuts are finely chopped. Blend with the ginger, garlic and 30 ml/2 tbsp cold water to make a smooth purée.
Heat 15 ml/1 tbsp of oil in the pan and fry the beef until browned all over. Transfer to the ceramic cooking pot using a slotted spoon, leaving the fat and juices behind in the pan.
Add the remaining 15 ml/1 tbsp oil to the pan and cook the onion for 5 minutes. Stir in the ground coriander, cumin, turmeric, cardamom pods and cloves, followed by the nut purée. Cook, stirring, for 2 minutes. Stir in the stock.
Tip the mixture over the beef, then stir in the coconut milk and cream. Cover with the lid and cook on Low for 6-8 hours, or until the beef is very tender.
Stir in the lemon juice and salt to taste. Serve with Lemon-scented Rice and Tomato and Onion Cachumbar.

VARIATIONS

This pasanda is equally good made with lamb or chicken thighs cooked on Low for 5-7 hours.

This dish also goes well with Spiced Spinach Rice.

Royal Beef with Almond Sauce

Many Indian dishes like this beef korma with a rich cream and almond sauce were inspired centuries ago by dishes from other countries such as Persia. Choose a simple accompaniment such as plain rice or naan bread and a green salad.

Serves 4

4 garlic cloves, crushed, or 20 ml/4 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
50 g/2 oz/½ cup blanched almonds
60 ml/4 tbsp cold water
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb beef, braising or chuck steak, cubed
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
6 green cardamom pods, split
6 whole cloves
1.5 ml/¼ tsp ground cinnamon
5 ml/1 tsp ground coriander
10 ml/2 tsp ground cumin
Pinch of cayenne pepper
350 ml/12 fl oz/11/3 cups very hot (not boiling) light beef or vegetable stock
150 ml/¼ pint/2/3 cup double (heavy) cream
Salt and freshly ground black pepper
5 ml/1 tsp garam masala

Put the garlic, ginger and almonds in a spice or coffee grinder or small food processor and blend until finely chopped. Add the water and blend to a smooth purée.
Heat 15 ml/1 tbsp of the oil in a large frying pan and fry the beef until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
Add the remaining oil to the pan and fry the onion for 6-7 minutes until almost soft. Stir in the cardamom pods, cloves, cinnamon, coriander, cumin and cayenne pepper and the almond purée. Cook, stirring, for a further 2 minutes.
Turn off the heat and stir in the stock and cream. Season with salt and pepper and tip the mixture over the beef in the pot. Stir well.
Cover with the lid and cook on Low for 6-8 hours or until the beef is very tender. Stir in the garam masala, then taste and adjust the seasoning if necessary. Serve with basmati rice or naan bread and a salad.

TIP

The whole spices aren't meant to be eaten, so remove them, if you prefer, before serving.