Step 1

In a large bowl, mix together the flour, cumin, coriander, turmeric and salt. Toss the beef chunks in the spiced flour mixture.

Step 2

Heat the vegetable oil in a large frying pan. Add the diced onion and cook for five minutes on a low-medium heat. Add the crushed garlic, ginger, fresh chilli and bell pepper and continue to cook for a few minutes, stirring occasionally until softened but not browned.

Step 3

Tip in the seasoned beef chunks (you will probably have to do this in batches so the beef browns properly), turn up the heat and brown quickly on all sides.

Step 4

When all the beef has browned nicely, add the beef stock, chopped tomatoes and mango chutney. Bring the mixture to the boil, stirring all the time, then quickly transfer to the slow cooker.

Step 5

Put the lid on and cook on LOW for 7-10 hours. 30 minutes before serving, stir in the Garam Masala.

Step 6

Serve the curry with rice, Naan bread and poppadoms.