Slow cooked spicy beef curry

Check out how many calories in Slow cooked spicy beef curry. Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 409 (20% DV)
Fat: 21g (33% DV)
Carbohydrates: 12g (4% DV)
Protein: 41g (81% DV)
Ingredients:  Makes 6 servings (6 each)
150  grams
1  teaspoon
1  kg
1  teaspoon
1  teaspoon
2  teaspoons
10  second spray
2  tablespoons
1-1/2  tablespoons
2  teaspoons
1/2  teaspoon
1  tablespoon
1  serving
2  tablespoons
500  mL
400  grams
1  tablespoon
1/4  gram

Tip: For nutritional information on all the ingredients in Slow cooked spicy beef curry just click on each ingredient name. Then adjust the serving size for any Slow cooked spicy beef curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
1 tsp tumeric is for the meat and the other tsp for the curry
Place the beef and marinade ingredients into a medium sized bowl and mix together until everything is combined. I like to use my hands to massage the yogurt into the beef. Cover with plastic wrap and place in the fridge to marinade for 1-2 hours (or overnight).
Place a large frying pan (or the inside of your slow-cooker if it can be used on the hob) over a high heat and spray with the frylight. Add in the beef and cook for 5-6 minutes until sealed. You'll probably notice watery liquid coming off the beef and marinade as you cook. Drain off most of it (otherwise you'll just be boiling the beef). It's fine to leave a little in there though.
Once the beef is sealed, add in the onion and turn the heat down to medium. Stir and cook for 4-5 minutes until the onion starts to soften.
Add in the coriander, cumin, cardamom, turmeric, garam masala, black pepper, whole and chopped chillies, garlic and ginger. Cook for 3-4 minutes, stirring a few times until the spices start to release their aroma.
Stir in the tomato paste, stock, chopped tomatoes and lemon juice. Bring to a simmer, then transfer to your slow cooked and cook on high for 3-4 hours or low for 5-6 hours.
Once cooked, test and add salt and pepper if required. Serve over rice with some freshly chopped coriander.
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