Ingredients

Preparation

8 Tablespoons Vegetable Oil
20 Whole Black Peppercorns
6 Whole Cloves
2 Whole Bay Leaves
6 Whole Cardamom
2 Medium Onions, Chopped Fine
6 Cloves Garlic
1 Ginger
2 Pounds Beef, Cubed, (1")
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
1 Teaspoon Garam Masala

This is spicy, but not 'hot', and a different change of pace from everyday beef stew. You could also use lamb in place of the beef.
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. Put the remaining teaspoon of salt into another bowl.When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. If there is too much liquid, simmer uncovered for 510 minutes until sauce is thicker.