As discussed on ABC Sydney evenings aerogramme tonight:

Everyday Curry Paste

½ cup coriander seeds

½ cup cumin seeds

¼ cup fennel seeds

¼ cup fenugreek seeds

¼ cup cardamom pods, bruised

1 teaspoon ground cinnamon

2 teaspoons dried chilli flakes

1 tablespoon ground turmeric

1½ teaspoons finely grated lemon zest

Juice 1 lemon

1 cup cider vinegar

½ cup water

1 cup oil (e.g. peanut), plus extra

Method

Dry roast the coriander, cumin, fennel, fenugreek, cardamom and cinnamon in a frying pan until fragrant.  Grind spices in a spice grinder or mortar and pestle and mix with chilli flakes and turmeric.

Combine spices, lemon zest, lemon juice, vinegar and water in a bowl and mix to a paste.

Heat oil in a frying pan and cook for several minutes until water has evaporated.  Spoon into sterilized jars, making sure there are no air pockets.

This paste will keep for weeks if a little extra oil in poured over the top.  Refrigerate.

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Tilly’s Indian Sweet Curry Beef

The original recipe for this came back from India with the surgeon grandfather of our elderly friend Tilly.  I have adapted it for the slow cooker, and has proven to be one of the most popular of my slow cooker recipes.

Best made in a 3.5 to 4.5 slow cooker

Serves 6 or more

2 carrots

1 large onion

1 stalk celery

2 apples

1kg stewing steak (e.g. chuck or blade)

1 tablespoon sultanas

1 tablespoon relish or chutney

1 tablespoon tomato sauce (ketchup)

1 tablespoon Worcestershire sauce

1 level tablespoon golden syrup

2 level tablespoons brown sugar

1 ½ tablespoons curry powder

2 teaspoons salt

180ml stock or water

3 teaspoons cornflour (optional)

Method

Peel the carrots and onion and cut into 1cm dice.  Cut the celery into 1cm pieces.  Peel, core and grate the apples.  Place in the slow cooker.

Cut the meat into 2cm dice. Place on top of the vegetables.  Add the sultanas, relish ior chutney, sauces, golden syrup, brown sugar, curry powder and stock or water.

Place lid on cooker and cook approximately 5 hours on High or 9 hours on Low.