This recipe would work equally well with lamb – the secret is to cook it slowly and for a long time so that the meat is tender.
1 onion, sliced
4 cloves garlic, finely chopped
8 cardamom pods
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon chilli powder
300g stewing steak
300g frozen spinach
4 pots yoghut
Heat some oil in a casserole on the top of the stove and add the whole spices. Fry for a couple of seconds and then add the onion and garlic. Fry on a moderate heat until soft and then add the meat, cumin, coriander, chilli and season with salt and pepper. Brown the meat. Add the yoghurt slowly and bring back to the boil, adding a couple of yoghurt pots of water. Add the frozen spinach.
Put into a pre-heated oven (160ºC) and cook for 3 hours. Serve with basmati rice.