Recipe by TJW
From an Indian chef in Hamburg. All I can say is Awesome! We have made this multiple times and each time we love it more and more. The combination sounds a bit odd at first, but if you like Indian food at all, you will love this recipe.
Top Review by currybunny
Excellent curry, very smooth and rounded flavours. I cooked this with the lid off to cook down to the thick gravy consistancy I wanted & it was just great. Served with homemade roti, raita and chutney and some fresh tomato and cucumber - what a fantastic dinner, thank you for posting your recipe!
- 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
Directions See How It's Made
- 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).
- 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.
- Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
- Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
- Stir well until all is coated with the powdered spices (about 2-3 minutes).
- Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
- Reduce heat and simmer for 90 minutes.
- 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).
- Clean and wash the spinach.
- 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.