Crock Pot Ginger Beef Curry

Submitted by Kharma

"Really spicy, unusual tasting curry. A very interesting dish. Honestly, I wasn't sure if I liked it at first but I kept eating it and eating it! Very good. And of course it smells amazing cooking. Serve over rice. From Sunset Crockery Cookbook."

 

• Ready In: 8hrs 25mins
• Ingredients: 17
• Serves: 8-10

ingredients

• 2 1⁄2 - 3 lbs beef chuck steaks (cut into small strips or chunks)
• 2 large onions, finely chopped
• 3 tablespoons grated ginger
• 6 -8 garlic cloves
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cardamom
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground red pepper
• 1⁄4 teaspoon ground nutmeg
• 1 cinnamon stick (2 inches)
• 1⁄3 cup tomato paste
• 2⁄3 cup water
• 1⁄3 cup fresh cilantro
• salt, to taste

directions

1. Combine onions, ginger, garlic, cinnamon stick, turmeric, and paprika in crock pot.
2. Coat beef strips with flour and add to crock pot.
3. Add cumin, coriander, cardamom, cloves, red pepper and nutmeg.
4. In a small bowl mix tomato paste and water.
5. Add to crock pot.
6. Cook on low for 8 to 9 hours.
7. Stir in cilantro.
8. Add salt to taste.

Reviews

[pugsinbuffalo]

I was not terribly impressed with this dish. With most curry dishes, the spices need to be fried in the oil to release the full flavor potential. this dish was tender, but strange. Some of the other reviewers suggested the addition of vinegar,but intead if you have it, i recommend adding amchoor powder at the end.

 

[Messy44]

Very good and subtle curry. We liked it a lot. I made a few adjustments based on what I had on hand: used venison instead of beef and no one noticed, added a bit more nutmeg, 1/4 tsp cinnamon in place of the stick, and added a bit more water. Cooked it 5 hours on high and served with peas. Very nice and will make again. Thanks.

 

[anonymous23]

I found this to be a strange curry recipe. It was lacking... something. It's not that it tasted bad--I had no problem eating my portion. I added the balsamic vinegar that other reviewers suggested, but I'm not sure that helped. The flavors seemed to be lacking the blending ingredient. After tasting leftovers my husband took to work, a friend suggested that maybe coconut milk would help the flavors meld better. I'll try that next time--and I'll add veggies with about a half hour to go in the cook time.

 

[Turia]

My hubby is a curry fan & he loved this recipe, so did I. The aroma was wonderful & it was quite easy to prepare. I will definately be making this again. Thanks so much for sharing!

 

[kit in NO]

I made this yesterday on the cok top. It did take more water, about 1 3/4 cups to cook all day. I also added about 2 tbs of wine vinegar and 2 tbs of balsamic vinegar. Fantastic!