2 CUPS FINELY CHOPPED ONION
4 CLOVES GARLIC MINCED ( I OPT NOT TO USE GARLIC)
2 TEASPOONS GROUND GINGER
2 TEASPOONS GROUND TURMERIC
2 TEASPOONS CHILI POWDER
2 POUNDS LEAN BONELESS SIRLOIN TIP ROAST ( I USED LONDON BROIL FOR CROCK POT VERSION)
VEGETABLE COOKING SPRAY
2 16-OZ CANNED TOMATOES ( I USE ONION & GREEN PEPPER AND JALOPENO STYLE)
1 CUP WATER (FOR PAN STYLE)
2 PACKETS LOW SODIUM BEEF BOULION POWDER
CROCK POT VERSION ( THS COOKING METHOD WILL PRODUCE MUCH MORE BROTH) THIS IS THE VERSION IN THE PHOTO ABOVE
THE NIGHT BEFORE YOU COOK RECIPE,CUT MEAT INTO I/2 INCH CUBES. COMBLINE ONION, GARLIC, GINGER, TURMERIC, CHILI POWDER, AND BEEF BOUILLON POWDER. STIR IN MEAT TO COAT. PLACE MEAT IN PLASTIC CONTAINER AND POUR IN 2 CANS OF CANNED TOMATOES. REFRIGERATE COVERED OVER NIGHT.
THE NEXT MORNING, SPRAY CROCK POT WITH VEGETABLE COOKING SPRAY. PLACE MEAT MIXTURE IN CROCK POT, COOK ON LOW 8-9 HOURS. SERVE OVER RICE
SAUCE PAN VERSION (I USE AN ELECTRIC FRYING PAN):
CUT MEAT INTO I/2 INCH CUBES. COMBLINE ONION, GARLIC, GINGER, TURMERIC & CHILI POWDER. STIR IN MEAT TO COAT. PLACE MEAT IN PLASTIC CONTAINER AND REFRIGERATE COVERED 2-3 HOURS. BROWN MEAT IN LARGE PAN COATED WITH COOKING SPRAY. STIR IN TOMATOES, WATER AND BOUILLON. BRING TO A BOIL AND REDUCE HEAT. SIMMER PARTIALLY COVERED 1 HOUR. UNCOVER AND SIMMER 30 MINUTES OR UNTIL MEAT IS TENDER AND LIQUID IS REDUCED. SERVE OVER RICE.
