Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.68 Kcal (2394 kJ) | ||
| Calories from fat | 317.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.33g | 54% | |
|---|---|---|---|
| Cholesterol | 107.29mg | 36% | |
| Sodium | 1722.92mg | 72% | |
| Potassium | 1700.86mg | 36% | |
| Total Carbs | 51.34g | 17% | |
| Sugars | 15.87g | 63% | |
| Dietary Fiber | 9.67g | 39% | |
| Protein | 18.47g | 37% | |
| Vitamin C | 55.7mg | 93% | |
| Iron | 10.9mg | 60% | |
| Calcium | 255.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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