Goan Meat Curry in a slow cooker

Another favorite recipe of my mother's when I was living at home.  I loved to drown my rice with this curry, and have my meat and potatoes floating in the mix.  My mother would laugh at me, but the flavors of this curry always bring back memories of life at home, growing up with my family.
A good concentration of fresh coriander gives this dish its prominent flavor.  Using a slow cooker  brings out all the flavors in this Goan meat dish, and pulls it together in a rich thick curry.

Ingredients

3/4 kg of stewing beef cut into cubes or strips
2 potatoes cubed and cooked
2 large onions chopped
3 green chilies roughly cut (less or more to taste)
2 cups fresh coriander roughly chopped (with stems)
1 inch piece fresh ginger chopped
4 cloves garlic  chopped
2 heaped teaspoon jeera
1 teaspoon cinnamon powder
1/2 teaspoon clove powder
1 level teaspoon turmeric

Method

Spray a slow cooker dish with cooking oil.  Layer the onions, ginger and garlic on the bottom.  Add 1 teaspoon of olive oil or coconut oil and stir the mix.

In a glass dish salt the meat and leave aside.

Chop the coriander and chillies roughly.

Add all the remaining ingredients and the coriander and chilies to a blender.  Add 1/2 cup water and blend to form a nice wet mix.

Add the lime juice and blend again.

Add the green masala to the meat.

Mix well and add the meat to the slow cooker pot.  Do not mix with the onions, Let the onion mixture form a bed at the bottom.

Add half a cup of water and cook on low for  4 hours.  Fifteen minutes before the end, stir the mixture and add the potatoes.  Let the potatoes cook for the last 15 minutes.  Remove and check for salt and more acidity if needed.

Enjoy with rice or chapatis, or even some nice bread to soak up the curry.