PS... if you want to win the veggie keeper giveaway by Good Cook... check out this link: goodcooks giveaway
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKvQ7CvYXmhziAKCIsbovq7mkbaWYBrE94RASNdcVZA9RD27gPrTvrBMMmTr0HWY8yId1mEt9OkZBJ9AhOXcwrY0K0pOplPVwylsDTb56M6obm358xw4OIaWERyu3RFh69MzCmKEXy0k/s200/curried+roast+no+text2.jpg)
3-4lb Beef Roaster
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass stalks
1/2 tsp fenugreek seeds
1 cup water
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDiqXPiX0uiLrNtc7FXAiDO0nAjIh60GMWxGcvc6kf7dVZkotS2tOCqajsAA1ULCzy_LvjSTzmTD3F7kTDaAP0_NUjqLjwMeUkk1ModVws9FZJeVcNDE87WJIz-eHsguCbsLdfhPCQ0U/s200/100_6741.jpg)
1/2 tsp turmeric powder
1/2 Tbs red chili powder
1/2 Tbs curry powder
2 inch grated ginger
3-4 cloves garlic grated
1 Tbs cider vinegar
salt and black pepper
Tempering ingredients:
1 large onion sliced
1-2 bell peppers or chilies sliced
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass stalks
1 small cinnamon stick (1 inch)
3-4 cloves
3-4 green cardamom pods
1 cup water
curry powder (to taste)
salt and black pepper (to taste)
red chili powder (to taste)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-aa9SNUCMi_MtpeYqEvFO5zHRvdPCrjYxGboDdXEnFZeT_tsMBlTtLm6S0K7X4zZuqCd5oIgcJMIPo27mnFhfGGgOYVHIzPhJQ6fOMdFgu5HmSstcwZxjatRomRMmyH707CTsGhdJP7o/s200/100_6764.jpg)
Place in crockpot (on high) or heavy based pot on the stove on medium-low heat for 4 hours with water, fenugreek seeds, curry leaves, pandan leaves, lemongrass stalk. Cook slowly and turn meat a few times to get even cooking. When been if tender (but not falling apart) turn stove or crockpot off.
For tempering the meat and making the gravy:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtvJQe657d6BwwEilpsoCgcvEi-mHHbH7c3jpwLa3jSeXnt0M9piRPewEfLDOnWnb3ZKmI0mN6aFMUHynznbWWASf5SaJY2edqqd8vsUvewwFQ920TjC5IR2kBmAZ3xPck2YmULW5RWs/s200/100_6765.jpg)
Add the meat and brown on all sides. Then add onions and peppers. Saute for a few minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCj2hf9XUccpKUKfVC_ZfYPQSNKIQuduqgsXCFAe8JTHIAOWe41K_TqFHarlMohXPG6bMLsXKDjuyiBmx_21cCSZexAkGuE8yQ5hFXwQacLsjlS9f1eXH2GFLAOjf-8kGt4mvaRKDLCAg/s200/100_6766.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwv5w9fF85uE9I7iO-8wndd3jmKI0X1zQscCfckMUWIgJGGNNwCRNZMD_lclMsbVCt5ejhD_iJHGuxZNUkQxOFSg_q9nNSGVeMLBR55RlYj6n0a3tX7SMTCPi-dMsRirGznP1DLFmmBo/s200/100_6767.jpg)
Cook until onions and peppers become tender. Add curry powder, salt and chili powder as needed for flavor. Place a lid on pan and simmer for 5 minutes. Slice and serve. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.