Beef Curry With Spinach (palak Ghost)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 lbs stewing beef (can be made with lamb too)
• 16 ounces chicken broth
• 5 shallots, thinly sliced
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh ginger, finely chopped
• 1 serrano pepper, finely chopped
• 5 cloves
• 1/4 teaspoon black peppercorns
• 2 bay leaves
• 3 cardamom, capsules
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 8 ounces heavy cream
• 1 lb fresh spinach

Recipe

• 1 put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
• 2 heat 3 tb oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. remove the meat and salt it.
• 3 add another 3 tb oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
• 4 add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
• 5 stir well until all is coated with the powdered spices (about 2-3 minutes).
• 6 add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
• 7 reduce heat and simmer for 90 minutes.
• 8 remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
• 9 clean and wash the spinach.
• 10 add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. serve immediately, with rice.