2 kg blade or chuck steak
1/2 cup flour
1/3 cup curry power (or to taste)
1/3 cup vegetable oil
2 large onions, peeled and finely chopped
8 cloves garlic, peeled and crushed
2 pieces fresh ginger, grated
1 teaspoon salt
2 tablespoons vinegar
2 cinnamon sticks
2 strips lemon rind
2 litres beef stock
Cut steak into 2.5cm cubes, toss in the flour mixed with the curry powder. Lightly brown the meat in a pan with the oil, onions, garlic and ginger. Place in the Slow Cooker and remaining ingredients. Mix well, cover and cook on LOW for 8-9 hours or HIGH for 4 hours.
Serve with fluffy steamed rice.