Pakistani Style Beef Stew Recipe

Total: 9 hrs 25 mins
Prep: 25 mins
Cook: 9 hrs
Yield: 6 Servings

ratings

Nutritional Guidelines (per serving)
671	Calories
38g	Fat
36g	Carbs
54g	Protein

Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories	671
% Daily Value*
Total Fat 38g	49%
Saturated Fat 8g	41%
Cholesterol 137mg	46%
Sodium 1018mg	44%
Total Carbohydrate 36g	13%
Dietary Fiber 12g	43%
Protein 54g
Calcium 451mg	35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The spices and seasonings in this beef stew give it fabulous, exotic flavor. The recipe includes a garam masala mixture, which keeps for a few months.

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. This is usually served with flatbread but is good over rice or noodles.

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-inch cube, chopped fine
2 pounds beef, cubed, (1-inch)
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 Cardamom, (Seeds Only)
1/2 cup whole black peppercorns
1/3 cup cumin seed
1/4 cup coriander seed
3 each cinnamon stick, 3-inches long
6 cloves

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, bay leaves 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 thoroughly 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 slow cooker/Crock Pot, 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 (instructions below) 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.