Coconut milk and dried fruits add sweetness to this slightly spicy Indian curry.
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1/4 cup all-purpose flour
1 1/2 teaspoons curry powder
2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
2 pounds beef stew meat
1/4 cup Land O Lakes® Butter
1 (14.5-ounce) can diced tomatoes
1/2 cup dried apricots, halved
1/2 cup golden raisins
1 (14-ounce) can coconut milk
Hot cooked rice, if desired
1/4 cup chopped fresh cilantro
Combine flour, curry powder, salt, coriander and ginger in large resealable plastic food bag; add stew meat. Seal bag; shake to coat.
Melt butter in 12-inch skillet over medium heat until sizzling; add beef. Cook, stirring occasionally, until meat is browned. Sprinkle any remaining flour mixture over beef. Spoon into 3 1/2- or 4-quart slow cooker. Stir in all remaining ingredients except rice and cilantro.
Cover; cook on Low heat setting 5-6 hours or until beef is tender.
Serve over rice, if desired. Garnish with cilantro.
For more flavor, add 1 teaspoon chili paste.