Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 1 (14 oz) can crushed tomatoes
- 1 cup beef broth
- 1/2 cup coconut milk
- 1 tbsp tomato paste
- Salt and pepper to taste
- 2 tbsp oil for searing
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup plain yogurt
- 1/2 cup warm milk
- 1 tbsp melted butter (for cooking)
- 3 cloves garlic, finely minced
Instructions
- Season beef with salt and pepper. In a pan, heat oil over medium heat and sear beef until browned on all sides (about 5–7 minutes).
- Add chopped onions; sauté until translucent. Then stir in minced garlic and grated ginger, cooking until fragrant.
- Transfer beef and onion mixture to a slow cooker. Add curry powder, crushed tomatoes, broth, coconut milk, and tomato paste. Mix well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until tender.
- For naan: Combine flour, baking powder, baking soda, salt, yogurt, and warm milk in a bowl. Mix into a soft dough and knead briefly.
- Roll out portions into oval shapes and cook in a heated skillet for about 2–3 minutes on each side until golden brown.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl of curry (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg