Beef Curry With Spinach Palak Ghost Recipes

Steps:

• 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.

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Steps:

• 1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
• 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
• 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
• 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
• 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.