Crocked Curried Beef

Course : Crockpot
Serves: 8
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2 pounds lean beef round -- trimmed fat and cut in 2-in cubes
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon cloves
1 teaspoon allspice
1 clove garlic -- minced
1 medium lemon -- juiced
2 tablespoons raisins
1 tablespoon light soy sauce
2 teaspoons cornstarch
1/4 cup cold water
1 Cup yogurt
1 medium lemon wedges
1 cup cilentro -- chopped
1 tablespoon fresh parsley -- chopped
1 tablespoon curry powder

Preparation / Directions:

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. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef.

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