Prep 10 mins
Cook 20 mins
The fresh taste of mint makes this taste light even for a beef dish and because it’s a dry curry, it doesn’t warm you up the way a steaming, brothy beef stew does.
- 10 ounces fresh spinach, stemmed and washed
- 1⁄2 cup fresh cilantro stem
- 1⁄4 cup fresh mint leaves
- 1⁄4 cup canola oil
- 1 cinnamon stick (1-inch piece)
- 8 green cardamom pods
- 6 whole cloves
- 4 garlic cloves, finely minced
- 2 inches piece fresh ginger (peeled and grated)
- 1 large onion, quartered, then sliced 1/2-inch thick
- 1 fresh hot green chili pepper, cut crosswise into 1/2-inch rounds
- 1 teaspoon salt (to taste)
- 1 1⁄2 lbs lean ground beef
- 1⁄2 teaspoon ground black pepper
- 1 cup plain yogurt, whisked until smooth
- 1⁄2 teaspoon garam masala
- For the green paste, bring 2 inches of water to a boil in a large saucepan over high heat. Add the spinach and stir. Cover and steam, stirring every now and then, until wilted, about 5 minutes. Puree in a blender (with any remaining water) along with the cilantro and mint leaves. Set aside.
- Heat the oil with the cinnamon stick, cardamom, and cloves in a large, heavy-bottomed casserole over medium-high heat and cook, stirring, until the cinnamon unfurls, about 2 minutes.
- Add the garlic and ginger and cook stirring, 1 minute. Add the onion, green chile, and salt and cook, stirring, until the onion begins to brown around the edges, 8-10 minutes.
- Stir in the beef and black pepper and cook, stirring, 5 minutes. Add the yogurt 2 tablespoons at a time and stir well after each addition. Simmer gently, stirring every now and then, for 5 minutes. Add the green paste, bring to a boil, reduce the heat and simmer 5 more minutes.
- Stir in the garam masala and cook 1 more minute. Taste for salt, Serve hot.