Slow-cooked beef with curry and potatoes

Ingredients:

• 1 kg beef shank for stewing, diced
• 450 g small red potatoes, cut into quarters
• 2 tbsp. curry powder
• 1 and 1/4 teaspoons ground cumin
• 2 tbsp finely chopped peeled ginger
• 2 large cloves garlic, grated
• 5 slices naan bread
• 850 g stewed canned tomatoes
• 1 and 1/4 cups fresh cilantro
• 1/4 cup chopped pickled jalapeño peppers, plus 1 tablespoon brine from jar

Preparation:

1. In a 5.5-quart slow cooker, combine the beef, potatoes, curry powder, 1 teaspoon cumin, 1 tablespoon ginger, garlic, 1 teaspoon salt, and ground pepper. Tear 1/2 a naan into small pieces and place on top of the beef and potatoes, then add the tomatoes. Cover the slow cooker and cook on low for 7 hours.
2. Open the slow cooker and skim off any fat from the top of the dish. Mix thoroughly and let sit for 10 minutes. In a food processor, combine the cilantro, pickled jalapeños, and brine, 1/4 cup water, and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger. Blend until smooth, then season with salt and pepper.
   
   Add 3 tablespoons of the blended mixture to the slow cooker, adding more salt and pepper to taste. Serve with naan bread and drizzle with the remaining blended mixture.