Today’s recipe is another try at slow cooker Indian food. We thought this turned out tasting more like what we’re used to getting at the Indian restaurants than the Indian curry I posted last month, but it also makes a lot less food, so you will need to make a few sides to go along with it to have a full meal.
Here’s what we’re making:
Here’s what you need:
1-2 lbs stew meat, cut into chunks
1 yellow onion, chopped
1 can coconut milk
1 juice from one lime
2 T butter
2 cloves garlic, chopped
2 tsp brown sugar
1 tsp curry powder
1/2 tsp ground coriander
1 tsp cumin
2 tsp cayenne pepper
1 inch piece of ginger, peeled and grated
Like most slow cooker recipes, this is another “throw everything in and stir” one. Start by putting your butter into the crockpot and letting it melt. I used unsalted butter, but that was just because it was what I had open, I’m sure plain ol’ butter would be fine.
When it’s melted, add in the meat, lime juice and coconut milk. Or, if you like ignoring recipes like me, add the coconut milk, lime juice, all the spices (including powdered ginger, instead of fresh, because I’m lazy and horrible), brown sugar and stir to make a sauce. Then add the meat and onion, mix it all together to coat everything and turn to high for 4 hours or low for 8.
We really enjoyed this. I used about a pound and a quarter of beef and served it with rice and we didn’t have anything left. The Mr. commented that he thought it could be a little bit sweeter, so next time I may add a little more brown sugar, but I think that would be the only alteration I would make!