Cost per serving $3.57 view details
- 8 Tbsp. vegetable oil
- 20 whl black peppercorns
- 6 whl cloves
- 2 whl bay leaves
- 6 whl cardamom pods
- 2 med onions minced fine
- 6 x garlic cloves minced fine
- 1 x ginger root - (1" cube) minced fine
- 2 lb beef cut 1" cubes
- 1 tsp cumin seed
- 1/2 tsp cayenne (optional)
- 1 tsp grnd coriander seed
- 2 tsp salt
- 5 Tbsp. yogurt beaten
- 2 lb minced spinach fresh or possibly frzn
- 1 tsp Garam Masala (recipe follows)
- 1 tsp cardamom (seeds only)
- 1/2 c. whole black peppercorns
- 1/3 c. cumin seed
- 1/4 c. coriander seed
- 3 x cinnamon sticks - (3" long)
- 6 whl cloves
- Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tbsp. of water if necessary. Set aside.
- Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the grnd cumin, grnd coriander, cayenne and 1 tsp. of the salt in another bowl. Put the yogurt into another bowl. Wash and chop and drain the fresh spinach, have it ready to add in into the dish. (Or possibly defrost the frzn spinach.) Put the remaining tsp. of salt into another bowl.
- Now, heat the vegetable oil in a large Dutch oven. When warm, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. Stir and fry till the paste starts to develop brown specks.
- Add in the grnd cumin, grnd coriander, cayenne and 1 tsp. of the salt. Stir together, then add in the meat. Stir and fry for a minute. Next, add in the yogurt 1 tsp. at a time, till the yogurt has been mixed throroughly with the other ingredients. Keep on frying till the meat has a slightly browned look.
- Add in the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking till the spinach wilts completely. It should give up its juices, to cook the meat.
- Now, put the entire mix in the crockpot, and allow to simmer for 6 to 8 hrs on HIGH or possibly 8 to 10 hrs on LOW, till meat is tender.
- When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 min longer. If there is too much liquid, simmer uncovered for 5 - 10 min till sauce is thicker. This is good over rice or possibly noodles.
- For the Garam Masala: Combine all ingredients and grind very fine, using a blender or possibly a coffee grinder. Store unused portion in a tightly closed container with other spices. Can be kept for a couple of months.
- This recipe yields 6 servings.
- NOTES : This is spicy, but not 'warm', (note which the only 'warm' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef.
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|Amount Per Serving||%DV|
|Serving Size 330g|
|Recipe makes 6 servings|
|Calories from Fat 395||68%|
|Total Fat 44.33g||55%|
|Saturated Fat 11.17g||45%|
|Trans Fat 0.47g|
|Total Carbs 19.69g||5%|
|Dietary Fiber 8.0g||27%|