Beef Curry With Spinach (Palak Ghost)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.