Recipe by Mary Austin
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
Directions See How It's Made
- 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.