Beef Curry with Spinach (Palak Ghost)

Name: Beef Curry with Spinach (Palak Ghost)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 lb stewing beef; 16 oz chicken broth; 5 shallots; 4 garlic cloves; 2 tbsp fresh ginger; 1 serrano pepper; 0.25 tsp black peppercorns; 2 bay leaves; 3 cardamom; 0.5 tsp salt; 0.25 tsp chili powder; 2 tsp cumin; 2 tsp turmeric; 2 tsp paprika; 1 tsp garam masala; 8 oz heavy cream; 1 lb fresh spinach

A South Asian curry of beef, spinach and serrano pepper, seasoned with ginger and black peppercorns and simmered on the stove.

2 hr 30 min · Serves 4 · Takes some skill

Method

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Time: Prep 30 min · Cook 120 min · 150 min total
Difficulty: hard

1
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).
2
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.
3
Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
4
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).
3 min
5
Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
6
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.
7
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.
1 min