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Slow-Cooker Spicy Beef Curry with Saffron Rice

8 servings

1/2 jar Crosse & Blackwell Hot Mango Chutney
2 tablespoons olive oil
3 pounds beef stew meat, cubed
salt & pepper to taste
2 cups onion, finely chopped
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 tablespoons curry powder
1 cup beef stock
1 14.5-oz. can diced tomatoes with jucie

Rice:

2 tablespoons olive oil
1/2 cup onion, diced
3 cups chicken broth
1/2 cup basmati rice
salt & pepper to taste
1/4 teaspoon saffron threads

1.Heat oil in a skillet over medium-high heat and brown meat on all sides.
2.Season with salt & pepper.
3.Place meat in the bottom of a slow cooker.
4.Add onions, ginger and garlic to the skillet in the beef drippings and sauté until soft (about 5 minutes).
5.Add curry powder, beef stock and tomatoes; stir to mix.
6.Pour onion mixture over beef.
7.Cover and cook on high for 4 hours.
8.Rice: In a skillet over medium-high heat, sauté onions in oil until soft; add broth, rice, salt, pepper and saffron.
9.Cover and bring to a boil; reduce heat and simmer for 20 minutes.
10.Drizzle the curry with chutney and serve hot with rice.

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