This delicious curry from the northwest region of India can be made with beef or lamb.
By Kimberly Killebrew
- 1½ pounds beef chuck (or lamb), cut into ½ inch cubes, patted dry and sprinkled with salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee (or butter)
- 1 large yellow onion, thinly sliced (about 2 cups)
- 2 cloves garlic, minced
- 1 tablespoons fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
- ? teaspoon ground cloves
- ? teaspoon ground cinnamon
- ½ teaspoon garam masala
- 1 tablespoon tomato paste
- 2 roma tomatoes, chopped
- 2 tablespoons plain whole fat yogurt
- 2 cups beef stock
- 5 green cardamom pods
- 1 bay leaf
- ½ teaspoon salt
- 1 (10 oz) package frozen chopped spinach, thawed and thoroughly drained
- Heat the oil and butter in a Dutch oven or pot. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside.
- Saute the onions for 25 minutes until caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, except for the bay leaf and cardamom pods, and saute for another minutes.
- Add the tomato paste and the tomatoes and deglaze the bottom of the pan, scraping up any of the browned bits. Cook for 5 minutes. Stir in the yogurt.
- Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour, stirring occasionally. Add the spinach and cook for another 30 minutes, stirring occasionally.
- Add salt to taste. Serve with steamed Basmati rice.
Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”