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Title: Beef With Hot Indian Spice And Spinach
Yield: 0 Servings

Ingredients

      6 tb vegetable oil
      3 lb lean boneless beef; cut into
  5 1/2    inch cubes
  3 1/2 c  thinly sliced onions
  1 1/2 tb finely chopped garlic
      3 tb finely-chopped fresh ginger
      1 tb ground cumin
      2 tb ground coriander
      1 ts turmeric
      1    ripe tomato; finely chopped
      3    green chiles; seeded and
           -chopped,
           or
      1 ts red pepper flakes or cayenne
      3 tb plain yogurt or
           sour cream
    1/2 ts ground cinnamon
    1/2 ts ground cardamom
    1/2 ts ground cloves
      1 tb kosher salt
     20 oz frozen; defrosted, and
           drained or
      3 c  cooked spinach; drained
      4 ts Hot Hot Indian Spice

Instructions

In a large frying pan heat 2 tablespoons of oil over high heat until very
hot.
Dry meat on paper towels and add enough to cover the bottom of the pan
without
touching. Brown meat on all sides, remove and set aside. Add more beef and
repeat until all is browned. Add remaining 4 tablespoons of oil to pan with
onions. Lower heat and cook until they turn a lovely mahogany brown, about
25
minutes, stirring as needed. Add garlic, ginger, cumin, coriander, and
turmeric
and cook over low heat for 2 minutes. Add tomato and chiles and continue
cooking until tomato is cooked and entire mixture is reduced to a thick
pulpy
mass, about 5 minutes. Remove from heat and quickly stir in yogurt. When
cool
enough to handle, purJe in electric blender or food processor.

In a large skillet combine purJe and meat and add remaining spices. Stir in
1
cup hot water or reserved tomato juice and salt, distribute meat in sauce,
and
bring to a boil. In a food processor or electric blender finely purJe
spinach,
or finely chop it with a knife. Add spinach and Hot Hot Indian Spice and
cook 5
more minutes.

Yield: 4 servings.

HOT HOT INDIAN SPICE
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1 tablespoon whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds

Combine all the ingredients in food processor or blender and process until
the
mixture is a fine powder. Store in an airtight container in a cool place.
Yield: 1 1/2 cups.

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Per serving: 1149 Calories (kcal); 88g Total Fat; (63% calories from fat);
27g Protein; 85g Carbohydrate; 0mg Cholesterol; 6068mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 17
Fat; 0 Other Carbohydrates

NOTES : by: NATHALIE DUPREE SHOW#ND7018
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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