Cape Malay Curry

• 1 12 teaspoons ground turmeric
• 1 12 teaspoons ground cumin
• 1 12 teaspoons ground coriander
• 1 12 teaspoons chili powder
• 34 teaspoon ground cinnamon
• 12 teaspoon salt
• 2 teaspoons canola oil
• 2 cups chopped onions
• 1 12 tablespoons minced peeled fresh ginger
• 2 bay leaves
• 1 -2 garlic clove, minced
• 1 lb beef stew meat, cut into bite-size pieces
• 1 14 cups beef broth
• 1 cup water
• 1 cup chopped green bell pepper
• 13 cup chopped dried apricot
• 13 cup apricot fruit spread (such as Polaner All Fruit)
• 2 teaspoons red wine vinegar
• 14 cup low-fat buttermilk

1. Mix together the first 6 ingredients in a small bowl; set aside.
2. Heat the oil in a large pot over med-high heat.
3. Add in spice mixture; cook 15 seconds, stirring constantly.
4. Add in onion; stir/saute 2 minutes.
5. Add in ginger, bay leaves, and garlic; stir/saute 15 seconds.
6. Add in beef; stir/saute 3 minutes.
7. Add in broth and next 5 ingredients; bring to a boil.
8. Cover, lower heat, and simmer 1 1/2 hours.
9. Uncover; remove bay leaves; simmer 30 minutes or until beef is very tender.
10. Remove from heat; stir in buttermilk; serve over hot cooked rice, mashed potatoes, or egg noodles, if desired.

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

Taken from www.food.com/recipe/cape-malay-curry-155349 (may not work)