Curry Recipe

2 - 2.5 lbs beef, chicken, lamb
1 tbsp garam marsala
1 tsp ground cumin
1 medium onion (diced)
1.5 tsp curry powder (dry)
.75 - 1 cup water (depends on how much meat you have)
1 tbsp lemon juice (optional)
.5 tsp chili powder
crock pot, or equivelent
2 tbsp whole wheat flour (optional - used to thicken sauce)

1. Cube the meat of choice. If you're using beef, broiling steaks work well, and are easy to work with. Lamb is also good, and while more expensive has a bit more a flavorful taste (to me).

2. Dice onion, and place in crock pot. Add cubed beef, cumin, curry powder, garam marsala, lemon juice, chili powder.

3. Add .75 - 1 cup of water, depending on how much meat you used. The water line should rise to be approximately as high as the meat being used, it's not necessary to completely immerse the meat with water.

4. (on a crock pot) cook on low for 8 hours, or if you're in a hurry, cook on high for 4-5 hours. Cooking it slowly will give a much more tender meat, and is my preference for making curry. If you are using a pot, set the meat to a simmer, and cook for 2 - 2.5 hours (approximately).

5. Typically, there is oil on the top when you're done (since oil is lighter than water), and you may choose to remove some/most of that oil - I typically try to strain off as much as possible.

6. Mix the 2 tbsp flour in a small bowl with some water, to give it a paste-like consistency. Empty this into the crock-pot, and mix in. This will thicken the sauce, and then the curry sauce can be used over rice, potatoes, other meats, pasta, etc. Cook for an additional 15-20 minutes.
**This step is optional, and only used if you want a thicker sauce. It will not affect the meat.