I love Indian food, and this is a flavorful beef curry that isn’t very spicy. You could add chili peppers to it to make it hot, but I think the spices blend well without the peppers. I usually use my pressure cooker to make it since it cuts the preparation time from about 2 hours to 45 minutes. But since most people don’t have a pressure cooker I included instructions on how to make it without one. The pressure cooker is a very useful kitchen appliance though, and can cut cooking time dramatically. I actually find my pressure cooker more useful than my crockpot.
- 2T. vegetable oil
- 1 1/2 lbs beef, cubed
- 2” piece cinnamon stick
- 5-6 cloves
- 2 cardamon pods
- bay leaf
- 1 onion, chopped
- 2 cloves garlic
- 1 T. chopped ginger
- 1/4 c. unsweetened dried coconut
- 2 c. water
- 4 c. spinach
- 2 T. tomato paste
- Heat the oil in a large pan (or pressure cooker). Fry the beef until brown. Remove the beef to a plate.
- Add the cinnamon stick, cloves, cardamon, salt, pepper, bay leaf, onion, garlic and ginger to the pot, and fry for 5 minutes.
- Grind the coconut in the food processor so it is very fine. Return the beef to the pot with the water and coconut. Bring to a boil and then simmer covered 1 1/2-2 hours. If using a pressure cooker bring it to pressure and cook for 25 minutes.
- When the beef is cooked remove the lid, and stir in the spinach and tomato paste. Cook for 5 minutes and serve over rice.
- For more recipes link up at Tasty Tuesday from Balancing Beauty and Bedlam.