Step 1

In a medium skillet, toast spices (paprika, chili powder, garam masala, ginger, cumin, turmeric, and cinnamon) over medium high heat until fragrant, 3-4 minutes. Remove from the heat into a bowl to avoid burning the spices.

Step 2

Place half of the beef cubes in the skillet and brown on all sides over high heat, 4-5 minutes. Place the browned cubes in the bowl of your crock pot, and repeat with the remaining cubes.

Step 3

Add oil or ghee to the skillet along with the diced onion and garlic. Sauté over medium high heat until golden, 3-4 min. Place in the crock pot over the beef.

Step 4

Add the toasted spices, potatoes, green peppers, tomatoes, salt, pepper, and brown sugar to the slow cooker.

Step 5

Mix the beef stock with the tomato paste, to dissolve the paste. Pour over the ingredients in the slow cooker.

Step 6

Cover and cook over high heat for 3-4 hours or low heat for 6-7 hours, until simmering nicely.

Step 7

Before serving, mix in the yogurt and lemon juice. Cook for an additional 10 minutes to warm through.

Step 8

Serve withrice, Naan or other flatbread.