Slow Cooker Sindhi Beef Curry

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 lbs stew beef, cut into 1-inch cubes
2 Tbsp curry powder, hot or mild (I used hot curry powder)
1 diced chile pepper
1 Tbsp ground cardamom
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup canned chopped tomatoes
1 medium red onion, diced
2 Tbsp tomato paste
2 tsp garam masala
1 tsp kosher salt
1 tsp fresh black pepper

Instructions:

Serves 6.

In a 4-quart slow cooker, stir together the beef, curry powder, chile, cardamom, cinnamon and cloves. Add remaining ingredients, and stir to combine.

Cover and cook on HIGH for 5 hours. The meat should be quite tender if it isn’t, cook for an additional 30 minutes. Serve hot, over rice.

Adapted from theperfectpantry.com