Pakistani Beef Stew
Ingredients
2 Tbsp. vegetable oil
20 whole black peppercorns
6 whole cloves
2 whole bay leaves
6 whole cardamom pods
2 medium onions chopped fine
6 garlic cloves chopped fine
1 ginger root 1 inch cube chopped fine
2 pounds beef cut 1 inch cubes
1 tsp. cumin seed
1/2 tsp. cayenne optional
1 tsp. ground coriander seed
2 tsp. salt
3 Tbsp. yogurt beaten
2 pounds chopped spinach fresh or frozen
1 tsp. Garam Masala recipe follows
Garam Masala:
1 tsp. cardamom seeds only
1/2 C. whole black peppercorns
1/3 C. cumin seed
1/4 C. coriander seed
3 cinnamon sticks 3 inch long
6 whole cloves
Cooking Instructions
Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tbls. of water if necessary. Set aside. Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the ground cumin, ground 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 into the dish. Or defrost the frozen spinach. Put the remaining tsp. of salt into another bowl. Now, heat the vegetable oil in a large Dutch oven. When hot, 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 until the paste starts to develop brown specks. Add the ground cumin, ground coriander, cayenne and 1 tsp. of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the yogurt 1 tsp. at a time, until the yogurt has been mixed thoroughly with the other ingredients. Keep on frying until the meat has a slightly browned look. Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. It should give up its juices, to cook the meat. Now, put the entire mixture in the crock pot, and allow to simmer for 6 to 8 hours on high or 8 to 10 hours on low, until meat is tender. When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. If there is too much liquid, simmer uncovered for 5 to 10 minutes until sauce is thicker. This is good over rice or noodles. For the Garam Masala: Combine all ingredients and grind very fine, using a blender or a coffee grinder. Store unused portion in a tightly closed container with other spices. Can be kept for a couple of months.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)