Heat the olive oil in a frypan over medium heat, and brown the beef on all sides. Remove from frypan reserving juices and season with salt and pepper. Cook and stir the garlic, ginger and jalapeno in the frypan for 2 minutes until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker and layer with the browned beef. Scoop the frypan mixture into the slow cooker and mix in the beef stock.
My first curry attempt in a slow cooker and was pretty pleased with the results. I didn't have a Jalepeno so used birds eye chillis.. It was super spicey! Next time I will add a can of chickpeas and a little bit of flour to thicken it up a bit. - 10 May 2015