Beef With Spicy Spinach Sauce Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 2 pounds lean trimmed beef chuck, sirloin or round, cut into 3/4-inch cubes | ||
| Onions | 4 Medium, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Ginger | 1/4 Cup (16 tbs), finely chopped | |
| Curry powder | 2 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Cayenne pepper | 1/4 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| 1/2 cup plain lowfat yogurt, at room temperature | ||
| 10 whole cardamom pods, cracked | ||
| Whole Cloves | 5 | |
| Bay Leaf | 1 | |
| Cinnamon stick | 1 | |
| Salt | 2 Teaspoon | |
| Spinach | 4 Pound | |
Directions
1. Spoon 2 teaspoons of the vegetable oil into a large heavy nonstick Dutch oven or saucepan over moderately high heat. Add half of the beef, stir once to distribute in an even layer and cook without stirring, for about 3 minutes, until deep golden brown. Stir once again and brown for 2 to 3 minutes longer. Transfer to a bowl and repeat with 2 teaspoons more oil and the rest of the beef. Set aside.
2. Spoon the remaining 2 teaspoons oil into the pan and add the onions. Working over high to moderately-high heat (you'll have to adjust it as you work), brown-fry the onions. This classic Indian technique requires at least 15 minutes of continuous stirring, until they are deep caramel-brown in color. Each time the onions begin to stick or seem dry, add 1 or 2 tablespoons of water and continue stirring and browning. You will need 8 to 12 tablespoons of water in all. As the onions brown more, be sure to regulate the heat and stir constantly.
3. Add the garlic and ginger and stir-fry for 1 minute. Add the curry powder, cumin, coriander, nutmeg, cayenne and flour; stir for 1 minute. The mixture will be very dry. Add the tomato sauce and stir to make a paste. Cook for 1 to 2 minutes, until thick. Stir in the yogurt. Add the cardamom pods, cloves, bay leaf, cinnamon stick and salt. Return the meat to the pan and add 3 cups of water. Bring to a boil, stirring frequently, over moderate heat. Cover, lower the heat and simmer, stirring once in a while, until the meat is very tender, about 2 hours. (This recipe can be prepared to this point 1 to 3 days ahead.)
4. If you have prepared the beef ahead, reheat it before adding the spinach. Wash the spinach in a large sinkful of cool water and pull off and discard any coarse stems. Put all of the spinach in a large heavy pot (such as a Dutch oven), packing it in. Cover and place over moderately high heat and cook, turning the mass of leaves over once or twice, just until wilted down and cooked. Drain in a colander, pressing out the spinach juice (which should be reserved for another use). Coarsely chop the spinach. You should have about 4 cups. Add it to the beef and heat for 2 to 3 minutes. Serve hot.
2. Spoon the remaining 2 teaspoons oil into the pan and add the onions. Working over high to moderately-high heat (you'll have to adjust it as you work), brown-fry the onions. This classic Indian technique requires at least 15 minutes of continuous stirring, until they are deep caramel-brown in color. Each time the onions begin to stick or seem dry, add 1 or 2 tablespoons of water and continue stirring and browning. You will need 8 to 12 tablespoons of water in all. As the onions brown more, be sure to regulate the heat and stir constantly.
3. Add the garlic and ginger and stir-fry for 1 minute. Add the curry powder, cumin, coriander, nutmeg, cayenne and flour; stir for 1 minute. The mixture will be very dry. Add the tomato sauce and stir to make a paste. Cook for 1 to 2 minutes, until thick. Stir in the yogurt. Add the cardamom pods, cloves, bay leaf, cinnamon stick and salt. Return the meat to the pan and add 3 cups of water. Bring to a boil, stirring frequently, over moderate heat. Cover, lower the heat and simmer, stirring once in a while, until the meat is very tender, about 2 hours. (This recipe can be prepared to this point 1 to 3 days ahead.)
4. If you have prepared the beef ahead, reheat it before adding the spinach. Wash the spinach in a large sinkful of cool water and pull off and discard any coarse stems. Put all of the spinach in a large heavy pot (such as a Dutch oven), packing it in. Cover and place over moderately high heat and cook, turning the mass of leaves over once or twice, just until wilted down and cooked. Drain in a colander, pressing out the spinach juice (which should be reserved for another use). Coarsely chop the spinach. You should have about 4 cups. Add it to the beef and heat for 2 to 3 minutes. Serve hot.
Chef
