Ingredients
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1 tablespoon olive oil
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2 lbs stewing beef, cut into cubes
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1 -2 onion, chopped
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1 tablespoon gingerroot, minced
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2 garlic cloves, minced
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1 piece cinnamon stick
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1 teaspoon pepper
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2 bay leaves
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1 tablespoon coriander seed (or 1/2 teaspoon ground)
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1 -2 cup beef broth (I used 1 can or 2 cups canned broth)
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2 tablespoons tomato paste
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salt (I used canned broth so I skipped the salt)
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1 red bell pepper, diced
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1 -2 long green chili bell pepper, minced (I used hatch chili peppers)
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4 cups cauliflower florets, cooked (or 1 head cauliflower, separated into florets)
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plain yogurt or sour cream
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1/4 cup almonds, slivered and toasted, garnish
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1/2 cup cilantro leaf, minced, garnish
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2 tablespoons cumin seeds, toasted (or 1 teaspoon ground cumin)
Instructions
- In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown.
- Reduce heat to medium, adding additional oil to pan if needed.
- Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
- Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
- Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
- Stir in red pepper, chili pepper.
- Stir in cooked cauliflower.
- Cover and cook on high for 20-30 minutes or until pepper is tender.
- Serve with yogurt, toasted almonds and cilantro if desired.