This hearty, spicy beef curry is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made hob also. Great served over mashed potatoes or rice.

Serves: 4 


  • 1 tablespoon olive oil
  • 450g beef stewing steak
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 1 fresh green chilli, diced
  • 1 tablespoon curry powder
  • 1 (400g) tin chopped tomatoes
  • 1 onion, sliced and quartered
  • 250ml beef stock


  1. Heat the olive oil in a frying pan over medium heat, and brown the beef on all sides. Remove from pan, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger and chilli in the pan for 2 minutes, until tender, and season with curry powder. Mix in the chopped tomatoes.
  2. Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the pan mixture into the slow cooker, and mix in the beef stock.
  3. Cover, and cook 6 to 8 hours on Low.