Slow cooking is undoubtedly one of my favourite things. Not only because of the ease but because of the intense flavour. This curry is super easy and you will probably have all the ingredients in your cupboard.
1 casserole pot with lid that can go into the oven
Shopping list for 4 people
550g of beef shin
2 large onions
3 large cloves of garlic
1 thumb size piece of fresh ginger
2.5 tsp of garam masala
1.5 tsp of ground turmeric
1 tsp ground mild chilli powder
1 400 ml tin of coconut milk
400 ml of chicken or veg stock
Glug of oil of choice, I used beef fat
Method to the madness
Preheat the oven to 150C fan or 170C
Dice the beef shin into even sized pieces
Dice the onion, peel the garlic and ginger
Heat the oil in the pan and brown the meat. Add the spices and toast for 1-2 minutes before adding the diced onion.
Crush the garlic into the casserole and grate the garlic.
Add the coconut milk and stock and stir thoroughly.
Place the lid on the dish and put it into the oven for 3-4 hours, checking on it and stirring every hour or so.
Once cooked serve with cauli rice or alternative low carb side