Ingredients
1-1/2 teaspoons salt, divided 1 teaspoon ground cardamom1/2 teaspoon ground allspice1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes1 tablespoon olive oil2 medium onions, chopped1 tablespoon minced fresh gingerroot2 garlic cloves, minced2 teaspoons curry powder1 teaspoon ground cumin1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3/4 cup plain Greek yogurtHot cooked riceOptional: Additional plain Greek yogurt and chopped red onion
Preparation
In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker.
Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and, if desired, additional yogurt and red onion.
