BEEF CURRY WITH SPINACH (PALAK GHOST)

Steps:

• Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
• Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it.
• Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
• Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
• Stir well until all is coated with the powdered spices (about 2-3 minutes).
• Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
• Reduce heat and simmer for 90 minutes.
• Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
• Clean and wash the spinach.
• Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.