1kg blade steak
1 onion chopped
3 cloves garlic finely chopped
½ cup chopped tomatoes
1 tsp salt
1 tsp black pepper
1 tsp turmeric
1 tbsp garam masala
½ tsp cumin
1 tsp coriander
¼ tsp cayenne
½ tsp smoked paprika
1 tsp lemon zest
1 tsp brown sugar
1 tbsp oil
1 cup beef stock
Heat a pan on a moderate heat and add the oil and chopped onion and garlic, sautee for a few minutes until the onion is translucent. Add the spices, salt and pepper and continue to cook for a couple of minutes until the spices become fragrant
Add the chopped tomatoes and brown sugar and bring to the boil. Allow to cool slightly before blending in a food processor until it becomes a paste
Heat pan on a high heat and brown the diced blade steak, once brown all over transfer to a slow cooker with the paste, beef stock and lemon zest
Cook on high until the meat is tender and then serve with steamed rice
