Title: Crockpot Curried Beef
Categories: Meat
Yield: 8 Servings
| 2 | lb | Lean beef round, trimmed |
| | | Of fat and cut in 2-in cubes |
| 1 | tb | Curry powder |
| 1 | ts | Cumin seeds |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1 | ts | Cloves |
| 1 | ts | Allspice |
| 1 | | Bud garlic; minced |
| 1 | | Lemon; juiced |
| 2 | tb | Raisins |
| 1 | tb | Light soy sauce |
| 2 | ts | Cornstarch |
| 1/4 | c | Cold water |
| OPTIONAL GARNISHES |
| | | Yogurt |
| | | Lemon wedges |
| 1 | c | Cilentro; chopped |
| | | Fresh parsley; chopped |
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