Crocked curried beef

8 Servings

Ingredients

Quantity Ingredient
2 pounds Lean beef round, trimmed
1 tablespoon Curry powder
½ teaspoon Ground cinnamon
1 teaspoon Cloves
1 Bud garlic; minced
2 tablespoons Raisins
2 teaspoons Cornstarch
Of fat and cut in 2-in cubes
1 teaspoon Cumin seeds
¼ teaspoon Ground ginger
1 teaspoon Allspice
1 Lemon; juiced
1 tablespoon Light soy sauce
¼ cup Cold water
Yogurt
1 cup Cilantro; chopped
Lemon wedges
Fresh parsley; chopped

Directions

DEE PENROD FGGT98B

OPTIONAL GARNISHES

1. Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. 2. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings, 175 calories each. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE: Light & Spicy

02/03/92 7:31 PM

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