Indian Beef with Cauliflower and Peppers

• 1 tbsp (15 ml) olive oil (approx.)
• 2 lbs (1 kg) trimmed stewing beef, cut into 1/2-inch (1 cm) cubes
• 2 onions, finely chopped
• 1 tbsp (15 ml) minced ginger root
• 2 cloves garlic, minced
• 1 piece (2 inches/5 cm) cinnamon stick
• 1 tsp (5 ml) cracked black peppercorns (see Notes)
• 2 bay leaves
• 2 tbsp (25 ml) cumin seeds, toasted (see Notes)
• 1 tbsp (15 ml) coriander seeds
• 1 cup (250 ml) beef stock
• 2 tbsp (25 ml) tomato paste
• Salt, optional
• 1 red bell pepper, diced
• 1 to 2 long green chile peppers, minced
• 4 cups (1 l) cooked cauliflower florets (see Notes)
• Plain yogurt
• 1/4 cup (50 ml) toasted slivered almonds
• 1/2 cup (125 ml) finely chopped cilantro leaves

Works in slow cookers from 3½ to 6 quarts

1. In a skillet, heat oil over medium-high heat for 30 seconds. Add beef, in batches and cook, stirring, adding additional oil if necessary, until browned, about 3 minutes per batch. Transfer to slow cooker stoneware.

2. Reduce heat to medium. Add additional oil to pan if necessary. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add ginger root, garlic, cinnamon stick, peppercorns, bay leaves and toasted cumin and coriander and cook, stirring, for 1 minute. Add beef stock and tomato paste and bring to a boil, scraping up brown bits in the pan. Season to taste with salt, if using. Transfer to slow cooker stoneware. Stir well.

3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until beef is tender. Discard bay leaves and cinnamon stick. Add red pepper and chile pepper and stir well. Stir in cooked cauliflower. Cover and cook on High for 20 minutes, until pepper is tender. To serve, garnish with a drizzle of yogurt, toasted almonds and cilantro.

VARIATION

Substitute 4 cups (1 l) broccoli florets for the cauliflower.