Beef Stew

Ingredients

• 8 Tablespoons Vegetable 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 
• 2 Pounds Beef, Cubed, (1") 
• 1 Teaspoon Cumin Seed 
• 1/2 Teaspoon Cayenne, Optional 
• 1 Teaspoon Coriander Seed, Ground 
• 2 Teaspoons Salt 
• 5 Tablespoons Yogurt, Beaten 
• 2 Pounds Chopped Spinach, Fresh Or Frozen 
• 1 Teaspoon Garam Masala

Procedure

• This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef. 
• Put the ginger, onions, and garlic into a blender container, 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, cayenne and 1 teaspoon 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 teaspoon of salt into another bowl. 
• Now, heat the vegetable oil in a large dutch oven. 
• When hot, put in the peppercorns, cloves, bayleaves 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 teaspoon of the salt. Stir together, then add the meat. 
• Stir and fry for a minute. 
• Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly 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 crockpot, and allow to 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. 
• This is usually served with flatbread, but is good over rice or noodles.