Recipe - Crockpot Curried Beef

2 pound Lean beef round, trimmed
Of fat and cut in 2in cubes
1 tablespoon Curry powder
1 teaspoon Cumin seeds
One half teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
1 teaspoon Cloves
1 teaspoon Allspice
1 Bud garlic; minced
1 Lemon; juiced
2 tablespoon Raisins
1 tablespoon Light soy sauce
2 teaspoon Cornstarch
One fourth cup Cold water

OPTIONAL GARNISHES
Yogurt
Lemon wedges
1 cup Cilentro; chopped
Fresh parsley; chopped

1. Combine ingredients, except cornstarch and cold water in a crock
cooker. No prebrowning 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. SOURCE: Light & Spicy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini