Slow cooked Beef, green pepper + mushroom curry

This is a real hit with our boys and us alike. It is quite mild, but so tasty and a bit of a treat. I’ve been making this for over 14 years and is adapted from an Annabel Karmel recipe. It’s become our Christmas Eve tradition curry and I hope to be making it for many years to come! Enjoy, Mrs H x

Serves 4-6


800g lean braising or casserole steak

2 onions, peeled and chopped

1 green pepper, sliced

Pack of button mushrooms

2 cloves of garlic, crushed

Thumb sized piece of ginger, peeled and grated

2 tbsp mild curry powder

1 tbsp tomato purée

2 tbsp ground almonds

200ml double cream

400ml beef stock


Heat oven to 170oC or 150oC fan. 

Spray a hob proof casserole dish with olive oil, and place on low-med heat. Add the onions, peppers, garlic and ginger and saute for a few minutes. 

Add the curry powder and cook for a further minute. Add the beef, tomato purée, stock, cream, mushrooms and ground almonds. Stir and bring to the boil. 

Place in the oven for about 3 hours, stirring occasionally, until the beef is tender and falling apart. 

Serve with naan, rice and chutney. 



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