Cape Malay Curry

• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 teaspoons canola oil
• 2 cups chopped onion
• 1 1/2 tablespoons minced peeled fresh ginger
• 2 bay leaves
• 1 garlic clove, minced
• 1 pound beef stew meat, cut into bite-sized pieces
• 1 1/4 cups less-sodium beef broth
• 1 cup water
• 1 cup chopped green bell pepper (about 1 medium)
• 1/3 cup chopped dried apricots
• 1/3 cup apricot spread (such as Polaner All Fruit)
• 2 teaspoons red wine vinegar
• 1/4 cup low-fat buttermilk

1. Combine turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well.
2. Heat oil in a Dutch oven over medium-high heat. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; saute 2 minutes. Add ginger, bay leaves, and garlic; saute 15 seconds. Add beef; saute 3 minutes. Add broth and next 5 ingredients (through vinegar); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Uncover; discard bay leaves. Simmer 30 minutes or until beef is very tender. Remove from heat; stir in buttermilk.

ground turmeric, ground cumin, ground coriander, chili powder, ground cinnamon, salt, canola oil, onion, ginger, bay leaves, garlic, meat, beef broth, water, green bell pepper, apricots, apricot, red wine vinegar, lowfat buttermilk

Taken from www.myrecipes.com/recipe/cape-malay-curry (may not work)