Beef & Potato Curry

Ingredients:
•2 tsp ghee (or oil)
•20 whole black peppercorns
•6 whole cloves
•2 whole bay leaves
•6 whole cardamom pods
•2 medium onions, chopped fine
•6 cloves garlic, chopped fine
•1 ginger root, 1" cube, chopped fine
•350g beef, cubed, (1")
•1 teaspoon cumin seed
•1/2 teaspoon cayenne, optional
•1 teaspoon coriander seed, ground
•2 medium potatoes
•5 tablespoons low fat plain yogurt, beaten
•2 cups chopped fresh spinach
•1 teaspoon garam masala

Put the onions, garlic & ginger into a blender and blend 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 and cayenne in another bowl. Put the yogurt into another bowl. Wash and chop fresh spinach.
Heat the ghee and add the peppercorns, cloves, bayleaves and cardamom pods. Stir for a second. Now add onions, garlic, and ginger. Stir and fry until the paste starts to develop brown specks. Add the ground cumin, ground coriander, cayenne and salt. Stir together, then add the meat and quartered potaotes. Stir and fry for a minute. Now, add the yogurt 1 tablespoon at a time, until the yogurt has been mixed throroughly with the other ingredients.
Keep on cooking until the meat has a slightly browned look. Add the spinach and then place all in a slow cooker.
Simmer for 6-8 hours on high or 8 - 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 5-10 minutes until sauce is thicker.
Serve with rice or naan

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user PAULINEDARLING.