Reviewed: Feb. 16, 2005

This was absolutely delicious and the house smelled so good. I did dredge the meat in flour before browning and this seemed to have helped thicken the final product a little. Also added a bit more curry as we love the flavor. Wasn't spicy at all. Served over mashed potatoes this was almost decadent.

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HEYHON53

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 10, 2005

This was very good but mine was over cooked just a little. Maybe my new slow cooker is extra hot, but it was ready in 4 hours on low. By the time we ate it the meat had fallen all to shreds. Very tasty though. Will start it later next time.

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Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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Reviewed: Jan. 25, 2005

My husband and toddler (21 months) just love this meal. It is perfect with warm corn bread. I forgot the curry once and it was still wonderful.

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NOREENL

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Reviewed: Jan. 12, 2005

This recipe is very tasty. I served it over egg noodles instead, and it was quite good.

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JMDUVALL

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Reviewed: Jan. 7, 2005

Yum. We only had veggie stock, so we used that in place of the beef broth and added some cashews to the final product, and this recipe made an excellent dinner served over brown rice.

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YARNGIRL17

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Reviewed: Jan. 7, 2005

not really spicey at all - but a nice recipe. I brown the beef after dredging in a bit of flour, keeps the meat from becoming too rubbery but I like it! Some scallions when serving next time would be great.

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SMPARSONS

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Reviewed: Dec. 14, 2004

Wow. So delicious! The only change I made was to add some canned coconut milk at the end as we like creamy and curry flavor together. It was so great over rice. This one is a keeper and the house smells fantastic! Thanks Nanci!!

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BEVSKIWOLF

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: Oct. 26, 2004

This was very good & spicy! I was craving meatballs, so I substitued them for the beef. I browned them before putting in to slow cooker. I also added an extra chopped jalapeno and more curry. Served with cooked egg noodles - EXCELLENT!

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CHRISTIF

Cooking Level: Intermediate

Home Town: Menomonee Falls, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 6, 2004

The only thing I might change about this recipe is that I would thicken the broth just a little bit at the end.

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BURKOMAN

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Reviewed: Sep. 20, 2004

Very good and flexible recipe. I made it with a beef roast I had in my freezer. I cooled the roast slightly after it had cooked and then shredded it and added it back to the vegetables which I had thickened with some tomato paste. Also, I used more onions, garlic and curry powder than the recipe called for... but that's just a personal perference. Served it over rice... made a very nice dinner!

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