Slow-cooked beef with curry and potatoes
Votes: 5
Time: 7 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 549, total fat 11 G., saturated fats G., proteins 51 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 549, total fat 11 G., saturated fats G., proteins 51 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.
At the end of cooking, the dish is seasoned with a paste of hot pickled chili peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg beef shank for stewing, diced
- 450 g small red potatoes, cut into quarters
- 2 tbsp. curry powder
- 1 and 1/4 teaspoons ground cumin
- 2 tbsp finely chopped peeled ginger
- 2 large cloves garlic, grated
- 5 slices naan bread
- 850 g stewed canned tomatoes
- 1 and 1/4 cups fresh cilantro
- 1/4 cup chopped pickled jalapeño peppers, plus 1 tablespoon brine from jar
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Cooking the dish according to the recipe:
- In a 5.5-quart slow cooker, combine the beef, potatoes, curry powder, 1 teaspoon cumin, 1 tablespoon ginger, garlic, 1 teaspoon salt, and ground pepper. Tear 1/2 a naan into small pieces and place on top of the beef and potatoes, then add the tomatoes. Cover the slow cooker and cook on low for 7 hours.
- Open the slow cooker and skim off any fat from the top of the dish. Mix thoroughly and let sit for 10 minutes. In a food processor, combine the cilantro, pickled jalapeños, and brine, 1/4 cup water, and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger. Blend until smooth, then season with salt and pepper.
Add 3 tablespoons of the blended mixture to the slow cooker, adding more salt and pepper to taste. Serve with naan bread and drizzle with the remaining blended mixture.
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