This Slow Cooker Beef Curry used Indian
spices. I did it the easy way – no browning
the meat first.
So into the
slow cooker went all of the following:
6 cardamom
pods
2 cinnamon
sticks
Gravy beef
or cross cut blade steak cut up into chunks
1 teaspoon
cumin seeds
1-2 chopped
onions
A good
splosh of sour cream (yoghurt would be good too)
A teaspoon
of ground ginger (2 if you are using grated fresh ginger)
½ teaspoon
of cayenne pepper – be careful not to add too much, it sure packs a punch
2 teaspoons
of salt
Let it cook
away on low for 4-6 hours.
I served it
with saffron rice (which also included orange zest and turmeric) and garnished
it with spring onion (scallion) and tomato.
All of these spices must have smelled wonderful cooking away in the crockpot. Thank you for linking, Carole! This was one of the top five links from last week's party and will be featured tonight.
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