500gms medium ground beef chuck mince (Princes St Butcher)
2-3 tbsp olive oil (Dunford Grove)
1 medium onion -diced
3-4 cloves garlic -crushed (Te Mahanga)
1 large tsp Goan curry paste -less if you cannot handle the heat! (Tartan Sari)
1-2 dried chillies -roughly cut
2 Tbsp tomato paste
1 tin of whole tomatoes (I like whole tomatoes it's a better product)
½ cup water
Salt and freshly ground black pepper
1 -2 cups brown rice (to serve with)
Plug in the crockpot & put it on high.
Using a large fry pan, heat oil and add onions, garlic, dried chilies, and curry paste, cook until soft. Add the tomato paste and whole tomatoes and pour into the crockpot. The tomatoes will break down as curry is cooking. Reheat the same pan adding more olive oil, and brown off the mince in small batches, seasoning each batch. Add the mince to crockpot as you go, lastly adding the 1/2 cup of water to the tomato tin, swirl it around getting all the remaining juices, and use this to deglaze the pan. Stir well and taste (I find that crockpot cooking does need more salt) leave to cook for 2-3 hours.
Serve with cooked brown rice and a side of crusty bread to mop up the last of the sauce.
Recipe by: Amy Dougherty