Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean beef round -- trimmed
                        fat and cut in 2-in cubes
   1      teaspoon      cumin seeds
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      ground ginger
   1      teaspoon      cloves
   1      teaspoon      allspice
   1                    bud garlic -- minced
   1                    lemon -- juiced
   2      tablespoons   raisins
   1      tablespoon    light soy sauce
   2      teaspoons     cornstarch
     1/4  cup           cold water
                        ***OPTIONAL GARNISHES***
                        yogurt
                        lemon wedges
   1      cup           cilentro -- chopped
                        fresh parsley -- chopped
   1      tablespoon    curry powder

Preparation:

1. Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. 2. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef.