Ingredients:

2 tbsp vegetable oil

2 cloves of garlic, diced

about 2cm ginger, diced

2 green chillies, finely sliced

5 small onions sliced about 1cm thick

1 tsp turmeric

1 tsp garam masala

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp chilli powder

6 tomatoes, roughly chopped

100 ml water

1 tbsp tomato puree

500 g beef cut into 3-4 cm chunks

1 tbsp fenugreek leaves

1/2 tsp salt

Directions:

1. Heat the oil in a pan, add the chilli, ginger and garlic and fry for 2 mins. Add in the onions and cook for 5 mins.

2. Add the cumin, coriander, chilli powder, turmeric and garam masala and stir and toast for 1 min. Throw in the tomato puree and water and cook down for 10 mins.

3. When thick season your beef with the salt and add to the pan with the fenugreek leaves. Transfer mix to Crock Pot add tomatoes. cover and cook on High for 3-4 hours. Remove lid and cook for a further 1-2 hours. Serve with rice and a drizzle of mint yoghurt.

Bon Appetit!