4 tbsp sunflower oil
800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces
2 onions, finely chopped
4 garlic cloves, finely chopped
2 chillies, finely chopped, plus extra to taste
2.5cm/1in piece fresh root ginger
4 tsp ground cumin
4 tsp ground coriander
2 tsp ground turmeric
2 x 400g/14oz can chopped tomatoes
2 tsp garam masala
200g/7oz natural yoghurt
small handful fresh chopped coriander (optional)
1 – Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.
2 – Heat the remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.
3 – Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.
4 – Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.
5 – About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.