Tandoori beef Crockpot

Tandoori Beef Recipe

Serve with Naan Bread or Rice, chutney and pickles

• 500g stewing beef cut into 2cm cubes
• 1 teaspoon ground coriander
• 3 teaspoons of turmeric
• 1 clove of garlic, crushed
• 1 onion, peeled and chopped
• 1 teaspoon ground cumin seeds
• 1 tablespoon garam masala
• 2 tablespoons fruit chutney
• 3 tablespoons of sherry
• 2 teaspoons of Worcestershire sauce
• cup of plain yoghurt
• Salt and freshly ground black pepper
• 3 tablespoons of fresh coriander, chopped

Place all ingredients into the crockpot, except the yoghurt. Mix to combine.

Cover and cook on LOW for 8-10 hours or until the meat is tender.

Add the yoghurt and the fresh coriander to the crockpot, stir and cook on HIGH whilst cooking the rice and preparing the accompaniments.

Serve the crockpot tandoori beef with basmati rice and garnish with coriander leaves.

Serves 4 - 6