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