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If you love cooking and experimenting with new recipes - you've come to the right place! Not only do we have delicious recipes - we also share our SUCCESSFUL WEIGHT LOSS story.

Friday, 21 September 2012



Cooking method: Slow cooker
Prep time: 30 minutes
Cooking time: 6 - 8 hours in slow cooker (check manufacturers guide)

1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp turmeric powder

1 kg stewing beef - cubed **
3 medium onions - diced 
couple of garlic cloves - crushed
one whole chilli 
1 tsp turmeric powder
400g tin of chopped tomatoes
500ml stock (chicken or vegetable)
 (2cm) chopped ginger
10-20g of honey 

Begin by making the dry spice mix. Dry fry the cumin, fennel, coriander, fenugreek, seeds in an oil free pan until you can hear the seeds popping. Remove from pan and grind into a powder. Add the turmeric powder.
In a separate frying pan add the diced onions and sweat in a little oil on a low heat. Cook until translucent. Add the crushed garlic and chopped chilli and cook for a few minutes. Place this onion mixture into a large saucepan and add the tomatoes, stock, ginger, and the dry spice mix. Simmer for around 15-20 minutes.
BLEND the whole mixture add the honey (to taste) and sweeten with salt and pepper. Depending on what stock you use will depend on how much seasoning you need.
Brown the pieces of beef and add to the slow cooker. (You may also like to add some more chunky onions at this stage to add texture).
The curry can be slow cooked overnight - check your manufacturers instructions. Or cook for 6 to 8 hours on a medium setting until the meat is tender. 
We estimate this will make 8 portions of beef curry at around 360 calories each. 
Serve with rice.

**We often use a cut of meat called 'skirt' as in this recipe, but if you can't find this you could use 'brisket' or stewing/braising beef. 

TIP: If freezing it may lose its flavour a little so once defrosted season to taste. Also a good spoonful of full fat yoghurt and a dash of smoked paprika helps give some freshness to the dish.

TIP: The dry spice mix can be made ahead of time. As we use it quite often we make a large batch and store in an air tight container.

If you would like to know more about how we have achieved over 6.5 stone weight loss eating all this wonderful food - see OUR IDEA
Read how we put 'our idea' to the test  -  Our Experiment
We keep mentioning CALORIES - see why!

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