|2||pound||lean beef round, trimmed of fat and cut in 2 inch cubes |
|1||tablespoon||curry powder |
|1||teaspoon||cumin seeds |
|1/2||teaspoon||cinnamon, ground |
|1/4||teaspoon||ginger, ground |
|1||each||garlic clove, minced |
|1||each||lemon, juiced |
|1||tablespoon||light soy sauce |
|1/4||cup||cold water |
| || |
| || ||---OPTIONAL GARNISHES--- |
|1||lemon wedges |
|1||cup||cilentro, chopped |
|1||parsley, fresh, chopped|
|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. |
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.
VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef.