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Prep 10 mins
Cook 2 hrs
This is an americanized version of the Indian dish made with beef instead of mutton. Even my children loved it as it's not hot, just tasty. My ex-spouse used to call it "Sad Goat", which probably explains why he is my ex. This recipe is from "The Color Book of Indian Cooking" by Eileen Turner.
- 1 ounce butter
- 1 tablespoon oil
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 1 inch fresh gingerroot, finely chopped
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon chili powder
- 1 tablespoon ground coriander
- 1 teaspoon ground mustard
- 1 1⁄2-2 lbs stewing beef, cut into 1 inch cubes
- 1 (8 ounce) packet frozen spinach, thawed and drained
- 1 1⁄4 cups plain yogurt
- Heat butter and oil in large pan.
- Add onions, garlic and spices and fry over gentle heat until onions are soft.
- Add meat and fry, stirring occasionally, until evenly browned.
- Stir in spinach and 1/2 of the yogurt.
- Cover and simmer over low heat for 2 hours or until meat is tender.
- Add a little water during cooking if the curry becomes dry.
- Before serving, add remaining yogurt.
- Serve with plain rice.
This recipe was so easy and very tasty. Not quite authentic, but very close.