Ginger Beef Curry
|Onions||2 Large, finely chopped|
|Grated fresh ginger||3 Tablespoon|
|Garlic||8 Clove (40 gm), minced / pressed|
|Cinnamon stick||2 Inch|
|Ground turmeric||1 Teaspoon|
|Lean boneless beef chuck||3 Pound, trimmed of fat and cut into 1/2- by 2-inch strips|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cumin||2 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground cardamom||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground red cayenne pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Lightly packed cilantro||1⁄3 Cup (5.33 tbs)|
In a 3-quart or larger electric slow cooker, combine onions, ginger, garlic, cinnamon stick, turmeric, and paprika.
Coat beef strips with flour, then add to cooker and sprinkle with cumin, coriander, cardamom, cloves, red pepper, and nutmeg.
In a small bowl, mix tomato paste and water; pour into cooker.
Cover and cook at low setting until beef is very tender when pierced (8 to 9 hours).
Skim and discard fat from beef mixture, if necessary.
Season to taste with salt.
Stir in all but about 1 tablespoon of the cilantro; sprinkle reserved cilantro over beef.