500g Stew Wagyu Beef
2 x red peppers cut into large pieces
1 x onion
2 x fresh red chillis (mild)
2 x garlic cloves
2 x tins of chopped tomatoes
100ml fresh double cream
1 tsp paprika
2 tsp Cumin
1 tsp turmeric
1 tsp ground ginger or fresh ginger chopped
Handful of fresh coriander
Pinch or salt and pepper
1. Lightly fry the Wagyu stewing pieces with a little oil on a high temperature, along with the chopped onions and garlic. Cover the stewing steak in all of the spices. Sear on all sides until brown and turn the heat down on the saucepan.
2. Add chopped tomatoes, cream and fresh coriander.
3. Leave on the hob for 30-45mins on a low heat for the Wagyu beef to cook to a soft texture and for all flavours to develop, or if you prefer once seared you can pop all ingredients into the slow cooker and allow to cook on a low heat for 3 to 4 hours.
4. Serve the curry with fresh coriander and rice and/or naan on the side. Delish!