Summary

Ingredients

• 2 medium onion (s), red
• 2 clove (s) garlic, fresh
• 20 g iner root, weihed unpeeled
• 400 g beef fillet (s)
• 2 tablespoon garam masala
• 2 tablespoon Madras curry powder, mild
• 1 tablespoon raw cane sugar
• 1 tablespoon coriander seeds, crushed
• 1 chilli pepper (bird-eye), more depending on the degree spiciness
• 0.5 teaspoon ½ cumin powder
• 100 g tomato paste
• 400 ml canned tomato (s), chopped
• 300 g spinach leaves, fresher
• 2 tablespoon natural yogurt
• 3 tablespoon sesame oil
• 3 tablespoon parsley, fresh, chopped
• Salt and pepper from the mill
• 250 g basmati rice
• 1 tablespoon turmeric powder

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Instructions

1. Peel the onions and finely dice them. Peel off the garlic cloves and chop finely. Peel and finely grate the ginger or chop finely. If necessary, parry the beef and cut into narrow strips. Wash the spinach, spin dry and clean.
2. Heat 2 tablespoons of sesame oil in a large pan and fry the onion, garlic and ginger in it. After a few minutes add the beef strips and sear them. Add garam masala, curry powder, sugar, coriander seeds, chili peppers and cumin and fry briefly.
3. Add the tomato paste and canned tomatoes to the meat and simmer for a few minutes over a low flame. Do not stew too long and too hot, otherwise the beef will get a rubbery consistency. Just simmer briefly and everything stays tender.
4. Bring a saucepan of salted water to a boil. Scatter the turmeric powder and cook the rice in gently simmering water for about 10 minutes until it is cooked through. Then pour off the excess cooking water.
5. Briefly fry the cleaned spinach in a separate pan with a tablespoon of sesame oil and let it collapse. Season with salt and stir in the yogurt.
6. Season the beef curry with salt and pepper. Remove the chili peppers. Add the chopped parsley and spinach to the beef curry and carefully fold in.
7. Now serve the curry with the rice on plates.