Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef | Cubed |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Chopped Fine and grind |
| 2 | Medium | Onions | Chopped Fine and grind |
| 1 | Inch | Ginger (Adhrak) | Chopped Fine and grind |
| 20 | Nos. | Pepper Corns | Put in bowl 1 |
| 6 | Nos. | Cloves (Lavang) | Put in bowl 1 |
| 2 | Twigs/Sprigs | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | Put in bowl 1 |
| 6 | Whole | Cardamoms (Elaichi) | Put in bowl 1 |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Put in bowl 2 |
| 1 | Teaspoon | Coriander Powder | Put in bowl 2 |
| 1/2 | Teaspoon | Chilly Powder, Red | Put in bowl 2 |
| 2 | Teaspoon | Salt | Put in bowl 2 |
| 5 | Tablespoon | Curds | Beaten. Put in Bowl 3 |
| 1 | Kilogram | Onion Leeks-Spring Onions | Chopped Fine |
| 8 | Tablespoon | Cooking Oil | Heat oil. Fry |
| 1 | Teaspoon | Garam-Masala | add |
Method
You could also use lamb in place of the beef.
Put the ginger, onions, and garlic into a Mixer Grinder container, and grind to a paste, adding a Tablespoon of water if necessary. Set aside.
Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the ground cumin, ground coriander, red chilly powder and 1 teaspoon of the salt in another bowl.
Put the yogurt into another bowl.
Wash and chop and drain the fresh onion leeks or spinach, have it ready to add into the dish. Put the remaining teaspoon of salt into a saucer.
Now, heat the vegetable oil in a large cooking vessel. When hot, put in the peppercorns, cloves, bayleaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger paste. Stir and fry until the paste starts to develop brown specks.
Add the ground cumin, ground coriander,red chilly powder and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the curds 1 teaspoon at a time, until the curds has been mixed throroughly with the other ingredients. Keep on frying until the meat has a slightly browned look.
Add the chopped onion leeks or spinach , bit by bit, stirring in more as the vegetable in the pan wilts. Keep stirring and cooking until it wilts completely. It should give up its juices, in which cook the meat.
Now, allow to simmer 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 - 10 minutes until curry is thicker.
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