Burnt Ends in a Slow Cooker with Indian Twist

Burnt Ends in a Slow Cooker with Indian Twist
Chef Brainy
What Started it all:
Burnt ends, Celery, mayonnaise, slow cooker

A unique take on traditional slow-cooked burnt ends, this Indian-inspired dish combines the rich flavors of the subcontinent with the tender, fall-apart goodness of slow-cooked meat. Serve with a side of naan or rice, and you've got a bloody brilliant meal on your hands.

Ingredients

  • 1 cup burnt ends
  • 2 stalks celery, diced
  • 1/2 cup mayonnaise
  • 2 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup plain yogurt
  • Chopped cilantro, for garnish

Instructions

  1. In a slow cooker, combine the burnt ends, diced celery, mayonnaise, garam masala, curry powder, cumin, cayenne pepper (if using), salt, and pepper. Mix until everything is well coated.
  2. Add the yogurt and mix until it's fully incorporated.
  3. Cook on low for 2-3 hours, or until the meat is tender and falls apart easily.
  4. Taste and adjust the seasoning as needed.
  5. Serve hot, garnished with chopped cilantro and a side of naan or rice.

There you have it, a bloody brilliant Indian-inspired dish that's sure to impress even the most discerning palates.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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