Crockpot Curried Beef

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	16 hours
	Ready In	16 hours

Ingredients

2	pounds	beef eye of round roast	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	teaspoon	cloves
1	teaspoon	allspice
1	each	garlic clove	minced
1	each	lemon	juiced
2	tablespoons	raisins, seedless
1	tablespoon	soy sauce, light
2	teaspoons	cornstarch
1/4	cup	water	cold
1	x	yogurt, plain
1	x	lemon	wedges
1	cup	cilantro	chopped
1	x	parsley leaves	fresh, chopped

Directions

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.

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