Burnt Ends in a Slow Cooker with Indian Twist
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
- 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.
- Add the yogurt and mix until it's fully incorporated.
- Cook on low for 2-3 hours, or until the meat is tender and falls apart easily.
- Taste and adjust the seasoning as needed.
- 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.