Coconut milk and dried fruits add sweetness to this slightly spicy Indian curry.
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14 cup all-purpose flour
1 12 teaspoons curry powder
2 teaspoons salt
12 teaspoon ground coriander
12 teaspoon ground ginger
2 pounds beef stew meat
14 cup Land O Lakes® Butter
1 (14.5-ounce) can diced tomatoes
12 cup dried apricots, halved
12 cup golden raisins
1 (14-ounce) can coconut milk
Hot cooked rice, if desired
14 cup chopped fresh cilantro
STEP 1
Combine flour, curry powder, salt, coriander and ginger in large resealable plastic food bag; add stew meat. Seal bag; shake to coat.
STEP 2
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.
STEP 3
Cover; cook on Low heat setting 5-6 hours or until beef is tender.
STEP 4
Serve over rice, if desired. Garnish with cilantro.
For more flavor, add 1 teaspoon chili paste.
