Cookbook

the Smart Oven
™
Pro
BOV820BSS
Beef Chitarnee
1
Prep  minutes / Cook  hours  minutes
2
Serves –
1kg blade or chuck steak
½ cup vegetable oil
1kg onions, finely chopped
1 red capsicum, finely chopped
½ teaspoon salt
1 teaspoon grated fresh ginger
1 teaspoon crushed garlic
2 tablespoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon black pepper
500g ripe tomatoes, chopped
½ cup tomato paste
1 tablespoon sugar
⅓ cup brown vinegar
6 fresh curry leaves
Method
Turn FUNCTION dial to SLOW COOK setting.
Turn TIME dial to  hours.
Turn TEMPERATURE dial to LOW. Press the
START button.
Cut meat into cm cubes and set aside.
Heat oil in an oven proof deep pan until hot,
then brown the meat in batches. Remove
browned meat from pan and set aside.
Reduce heat to medium and add onions
and capsicum to the pan. Saute for a few
minutes, then add salt. Continue cooking for
 minutes until onions are golden brown.
Add ginger and garlic, and cook for a few
minutes. Stir to combine all ingredients.
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Add meat and all spices. Stir to combine.
Add tomatoes and tomato paste. Stir well to
combine ingredients. Cover with foil.
When preheating has completed, place
casserole dish in the oven for  hours.
Remove casserole dish from the oven and
place on a heated stove top. Stir through
sugar, vinegar and curry leaves and cook for
a further  minutes. Serve.
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