Ingredients:

500 grams beef cut into cubes
4 tablespoon yogurt, beaten
1 teaspoon ginger paste
1 teaspoon garlic paste
1 inch cinnamon stick
2 - bay leaves
8 - black peppercorns
6 - cloves
1 level teaspoon garam masala
1 level teaspoon chilli powder
1.5 level teaspoon salt
300 grams fresh or frozen spinach
200 grams masoor dal
1 medium onion skinned and finely chopped
1\2 inch ginger, cut into matchstick
1\4 cup oil

How to Prepare:

Add yogurt to meat and mix well. Add garlic and ginger paste to meat. Add all the whole and ground spices including salt. Stir well to coat the meat and mix all the spices. Cover and leave to marinate for about 1 hour.While the meat is marinating, finely chopped the fresh spinach. Put the marinated meat in a heavy based saucepan. Cook over low heat for about 25 minutes, stirring occasionally, until all the moisture has evaporated and the
meat half cooked. Wash dal in a few changes of water, until water runs clear. Then leave it to soak for about 25-30 minutes. Add oil to meat, stir fry for about 5 minutes or until oil start to separate. Add the spinach, and drained dal to meat. Mix well, then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce heat, and leave to cook for about 25 minutes or until dal is tender. At this stage spinach and lentil should be well blended and creamy, (thicker than soup). 6. In a small frying pan, heat remaining oil, add finely sliced onion and ginger. Stirring constantly, fry to a rich golden color. Transfer the spinach to a serving dish, Then pour the fried onion and ginger on the top and serve at once. Serve with Chapati.