Indian Stew

Ingredients:

4 lbs boneless beef or leg of lamb*

2 whole cinnamon sticks

1 medium yellow onion, chopped

4 medium carrots, chopped

1 Tbsp cumin

1 Tbsp coriander

1 tsp chili pepper*

2 Tbsp fresh ginger, minced OR 1 tsp dried ground ginger

4-6 cloves garlic, minced

Salt & pepper to taste*

Supplies:

Slow cooker

Serves: 4-6

Throw it all in and cook on low for 8 hours. That's it!

*I got this recipe from a book that Husband gave me: Paleo Slow Cooking by Chrissy Gower. Her recipe calls for leg of lamb but a)I don't care for lamb and b)cheap, tougher, boneless cuts of beef are cheaper than lamb where I shop. Also, her recipe calls for 1 Tbsp of cayenne pepper rather than the chili pepper but I realized too late I didn't have any cayenne (what?!) and I was not about to go back out to get it. Her recipes don't call for salt and pepper usually, maybe because it's assumed you need to season your food, so we don't have to be told? Or maybe because we really aren't supposed to add much salt on a paleo diet. Too bad. I need it. 

Next time I would do two things differently: stir after 3-4 hours because the liquid from the veggies and meat cooking down doesn't cover the meat so the meat can end up not tender like you would expect from a slow cooked stew. Also, add a sweet potato or two and reduce the amount of meat by the same volume - I want more veggies to meat ratio.