This delicious curry from the northwest region of India can be made with beef or lamb.
- 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.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: Indian