BEEF OF BENGAL WITH SPINACH
Source of Recipe
the web
List of Ingredients
3 pounds boneless beef chuck arm roast, cut 1½ inch thick
3 tablespoons vegetable oil, divided
1 cinnamon stick
7 whole cloves
1 bay leaf
2 medium onions, chopped
8 cloves garlic
1½ inch piece ginger root peeled and cut into chunks
1/3 and ½ cup water
1 tablespoon ground cumin
1 tablespoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon salt
1 can (16 ounces) tomatoes, drained and chopped
½ cup plain yogurt
1¼ pounds fresh spinach, washed and drained
¾ teaspoon lemon juice
1 tablespoon pine nuts or chopped cashews. optional
Fresh lemon peel and cinnamon sticks for garnish
Recipe
Cut beef roast into 1½ inch cubes trimming off any fat. Brown cubes in several batches in 2 tablespoons oil in 4 quart kettle. Remove to a bowl. Add remaining tablespoon oil, onions, cinnamon, cloves, and bay leaf to kettle. Cook until onions are golden. In blender, puree garlic. ginger root, and 1/3 cup water. Add to kettle and cook until liquid evaporates. Add remaining spices, tomatoes, yogurt, beef and ½ cup water. Bring to a boil, cover, and braise in oven at 350° F for 1½ hours or until beef is tender. Remove bay leaf, cinnamon stick, and cloves. Remove stems from spinach and tear leaves in half. Stir spinach and lemon juice into beef mixture and let stand 10 minutes so spinach wilts. Sprinkle with nuts and garnish. 8 servings. Rice may be served as a side dish.
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