1. 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). 2. 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. 3. Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent. 4. Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin. 5. Stir well until all is coated with the powdered spices (about 2-3 minutes). 6. Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil. 7. Reduce heat and simmer for 90 minutes. 8. 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). 9. Clean and wash the spinach. 10. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
