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Curried Beef

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:
Lemon wedges
1 c Cilantro; chopped
Fresh parsley; chopped

Combine ingredients, except cornstarch and cold water in a slow 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. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the slow 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.

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