2 kg beef brisket, trimmed and cubed
4 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon kashmiri chilli powder
3 teaspoons fresh grated garlic (jar is fine)
2 teaspoons fresh ginger (jar is fine)
2 teaspoons cracked black pepper
140g tomato paste
500ml beef stockMethod
Add olive oil to a frying pan and brown the beef in batches. Set aside.
In a bowl mix the cumin, coriander, turmeric, black pepper, chilli powder, garlic and ginger and add enough lemon juice to mix to a paste.
Use the same fry pan that the beef was cooked in, on medium heat, add a splash of oil then the spice paste. Cook for a minute or so then add the beef and juices back in. Stir well to coat all the beef in the curry paste.
Add 3 tablespoons of plain flour and mix well.
Add the beef stock, bring to the boil stirring well to ensure no flour lumps.
Pour into your slow cooker and cook on high for 4 to 6 hours, slow cooker depending, or until the beef is tender and falls apart in your mouth (cooks treat) and the sauce is thick and glossy.
Serve with Roti or rice or both.This can also be completed in an oven proof dish wh a lid.