Beef Curry With Spinach (Palak Ghost)

Recipe by TJW2725
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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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