Low on the "Hmm" and high on the "Yum!" Using a crockpot while cooking takes most of the guesswork out making curry.
Prep time:20 minutes
Total time:8 to 10 hours
Slow Cooker Beef Curry
4 tbs. vegetable oil, divided
1.5 lbs. cubed beef
2 yellow onions, peeled and sliced thin
4 garlic cloves, minced
2 Serrano green chilies, stemmed and sliced
1 thumb-sized knob ginger, peeled and sliced thin
1 tbs. ground cumin
1 tbs. ground coriander
1 teaspoon turmeric
28 oz. can stewed tomatoes
14 oz. water
1 teaspoon garam masala
1 teaspoon ground cinnamon
6 oz. plain yogurt
Salt and pepper to taste
Handful chopped cilantro to garnish, optional
Set crockpot to low.
Heat 2 tbs. vegetable oil in large skillet. Add beef and sear on both sides over medium high heat. When the meat is evenly brown on all sides, transfer contents to crockpot, about 10 minutes.
Add remaining vegetable oil to crockpot. Sauté onions until tender, about 6 minutes. Then add garlic, chilies and ginger, sauté ingredients 2 to 3 minutes. Sprinkle with cumin and coriander, stir until aromatic, about 1 minute. Transfer contents to crockpot.
Add tomatoes to crockpot, then add water. Stir. Cover and cook ingredients for 8 to 10 hours. Thirty minutes prior to serving, add garam masala, cinnamon and yogurt. Stir until blended. Serve on bed of rice with flat bread.