Made in a Rice Cooker: Tender Beef Shank Curry. Great recipe for Made in a Rice Cooker: Tender Beef Shank Curry. I bought beef shank on sale, but I don't have a pressure cooker….! So I used a rice cooker instead.

Season meat generously with salt and pepper. In a large skillet over medium high heat, heat oil. This slow cooker beef curry could not be easier! You can have Made in a Rice Cooker: Tender Beef Shank Curry using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Made in a Rice Cooker: Tender Beef Shank Curry

Prepare 500 grams of Beef shank.
Prepare 2 of Onions.
Prepare 2 of Bay leaf (if you have some).
It's 1/2 of a box Storebought curry roux.

Thick chunks of slow-cooked, tender beef, in a rich and thick curry sauce that is just waiting to be scooped up with some naan. Serve with this Coconut Jasmine Rice and some Homemade Naan! Like the chicken version, beef curry is a hearty stew of meat, potatoes, carrots and bell peppers. Beef chunks are first seared for maximum flavor and then gently stewed in coconut milk and.

Made in a Rice Cooker: Tender Beef Shank Curry step by step

Chop the beef shank into bite size pieces and place into the bowl of a rice cooker. Add the bay leaf and enough water to cover..
Roughly chop the onions, scatter on top of Step 1 and switch on! (Use the brown rice program if you have to cook for longer)..
When it's done, turn off the switch and leave it for 3 hours (to let it cool)..
Transfer to a large pot, add curry roux and simmer (Add appropriate amount of water depending on the roux.).
It's done. The beef is so tender and delicious..
The onions will dissolve if you follow this recipe. If you want to keep them intact, add onions in Step 4. Simmer until tender and add to the curry roux..
I only use meat and onions to make this curry for my family. You can use any other vegetables you like in Step 4..

Lamb shank curry in slow cooker. Fall of the bone lamb shanks to enjoy with a simple side of rice, parathas and rotis. The vats of beef or lamb shanks and feet are simmered over night, ready for breakfast the next morning. My father recalled how it was his job, as a youngster, to run down to the local restaurant where nehari had been bubbling all night and bring back the coveted curry for breakfast. Traditionally, this is made with lamb/mutton shanks and feet.