1 tbsp sesame oil
100ml vegetable oil
3 tbsp medium curry paste (we tend to use a full jar of Patak’s Balti Paste)
1 tsp ground cumin
2 tsp ground coriander
750g beef – shin is preferred, otherwise diced braising steak
400g potatoes, peeled and cut into quarters
1-2 medium sweet potatoes, peeled and cut into large chunks
500 ml chicken stock
salt and pepper
fresh coriander to garnish
Heat the oils in a wok or deep sided frying pan over a medium -high heat. Carefully add the curry paste, reduce the heat to low and cook gently for about 3-4 minutes. If the mixture starts to burn add a little water. Stir in the cumin and coriander. Stir fry for 30 seconds then add the beef and stir fry for 3-4 mins. Season well with salt and pepper. Transfer this mixture to a slow cooker pot. Add the potatoes and pour over the stock. Cover with the lid and cook for 6-8 hours or until the meat is tender and the potatoes are cooked through. Alternatively, transfer to a casserole dish and cook in the over at 160 degrees for 2-3 hours. Serve with fresh coriander and rice.