Feb. 23rd, 2013

nverland: (Monthly-February)
[personal profile] nverland
 photo red_dragon_zps24d49c0e.jpg


Crockpot Curried Beef
Serving Size : 8

Ingredients

2 lb Lean beef round, trimmed
Of fat and cut in 2-in cubes
1 tb Curry powder
1 t Cumin seeds
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 t Cloves
1 t Allspice
1 Bud garlic — minced
1 Lemon — juiced
2 tb Raisins
1 tb Light soy sauce
2 ts Cornstarch
1/4 c Cold water

——-OPTIONAL GARNISHES——-

Yogurt
Lemon wedges
1 c Cilantro — chopped
Fresh parsley — chopped

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. Makes 8 servings, 175 calories each.

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

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