Add the onion, tomatoes, garlic, and ginger to a blender or food processor and blend into a watery paste. Set aside.
Cut the beef into 1-inch size pieces and place in a large bowl.
In a small bowl mix together 2 TBSP peanut oil, 1 1/2 tsp salt, and 1/2 tsp pepper then drizzle over the beef pieces and toss to coat.
Heat a large saute pan over medium-high heat. When the pan is hot add HALF the beef to the pan and sear until well browned on all sides, about 7 minutes total. Transfer the seared beef to a 6-quart slow cooker then sear the remaining half of the beef and transfer that beef to the slow cooker as well.
Keep the pan over medium-high heat and add the onion paste to the now empty pan. Cook, while scraping the bottom of the pan to release and stuck on bits, until the onion mixture is thickened a bit, about 4 minutes.
Take the pan off the heat and stir in the garam masala, cumin, turmeric, cardamom, coriander, and crushed red pepper flakes. Scrape the mixture into the slow cooker over the beef.
Place the lid on the slow cooker and cook on LOW for 7 hours or until beef is tender.
Start your rice about 30 minutes before the beef is done cooking: Stir together the rice and water in a medium size saucepan over medium-high heat and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer over low heat for 10 minutes, WITHOUT REMOVING THE LID. After 10 minutes turn off the heat and allow the rice to sit, while covered, for 15 more minutes, DO NOT REMOVE THE LID.
Turn off the slow cooker and stir in the yogurt and almond butter until thoroughly combined. Season with additional salt & pepper to taste. Serve the beef and sauce with the steamed rice.
Print Recipe
24 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment