Indian Curry Stew (Crock Pot)

This one called for a lot of searing and transferring to the crock pot – they even wanted me to sear the spices together.

I used the el dumpo method and thought it was still pretty delish. (Feel free to sear, but don’t tell me about it…I’ll be doing something else)

1 lb. cubed beef or lamb

1 cup chopped onion

1 teaspoon salt

1/2 teaspoon cayenne (red pepper)

1 Tablespoon minced garlic 

1/2 Tablespoon diced, minced ginger (you can buy this pre-minced)

1 chopped serrano pepper (fresh) without seeds

1 Tablespoon Indian curry powder

1 14.5 oz. can chopped tomatoes

1 cup water

1 teaspoon paprika

1 teaspoon garam masala

Add meat in crock pot (may first brown meat with onions in skillet if you like). Add remaining ingredients. Cook on high 40 minutes. Stir. Turn on low – cook for 6-8 hours. Serve over rice or cous cous. 


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