- 1800 gram stew beef, cut into 1-inch cubes
- 2 Tbsp curry powder, hot or mild (I used hot curry powder)
- 1 Tbsp ground cardamom
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup canned chopped tomatoes (I use POMI)
- 1 medium red onion, diced
- 2 Tbsp tomato paste
- 2 tsp garam masala
- 1 tsp kosher salt
- 1 tsp fresh black pepper
In a 4-quart slow cooker, stir together the beef, curry powder, 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.