Masala Beef

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Masala Curry has a bit more bite than Massaman I’ve found, so it’s a step up in terms of spice – to my delight though it was still a hit in our household, given that my husband is not a fan of even mildly spiced food. So when this dish hit the slow cooker, his words were something to the effect of “Is that that nice curry you make”… to which I replied “yes”. When I first decided to try this on, I wasn’t sure it it would blow steam out his ears with the first bite – given the aroma’s wafting through the kitchen I was excited, but feared for his ability to cope with even a dash of pepper.

Despite all that, he ate his serve and claimed that he enjoyed it – and when I made a massaman last week he asked me if I was making the curry I made a few weeks ago “because it was nice”. There is hope yet to train his tastebuds!

Having said all that, it’s really not a spicy dish. I even added jalapenos (optional)! If anything, it is a delicious, hearty meal that warms you from the inside in the dead of winter.

For this, I opted for ground spices, tinned tomato and the bare minimum in preparation purely because I didn’t have the time to spend preparing to chuck everything in a slow cooker anyway. It tastes just as good, serve with some brown rice and you’ve got a yummy meal.


550g chopped chuck casserole steak (or other cheap cut)
1 tbsp. salt reduced tomato paste
1 small lemon, juiced
2 tbsp. apple cider vinegar
1 tin chopped tomatoes
1/2 c water (extra)
1 tsp. minced garlic
1 brown onion
125ml coconut milk
2 tbsp. chopped jalapenos
1 cinnamon stick
2 bay leaves
1 tbsp. olive oil
1 tsp. turmeric
1 tbsp. ground coriander seed
1 tsp. paprika
2 tsp. curry powder
2 tbsp. garam masala
1 tbsp. cumin
1 tbsp. ginger
1 tsp. allspice


Slice the onion thinly.
Add the oil to a fry pan and heat, saute the sliced onions until translucent.
Add the chopped beef, garlic and the spice blend. Toss together to coat the beef.
Add all remaining ingredients EXCEPT the coconut milk and stir through well.
Set the slow cooker to high and transfer the mixture to the slow cooker pot.
Add the coconut milk, stir through, place the lid on the pot and leave to cook for 8-9 hours.
When ready, serve hot with rice.