Original source: Chowtimes.com
1 pound lean ground beef
2 onions, finely chopped
4 medium Yukon potatoes, peeled and cubed
3 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground tumeric
1 cinnamon stick, halved
1 teaspoon cumin seeds, roughly crushed
1 teaspoon coriander seeds, roughly crushed
1/2 teaspoon dried red chili flakes
1 can (398ml or 14 oz) crushed tomatoes
1 1/4 cup (300ml) beef stock
1/2 bag baby spinach leaf (5 1/2oz or 150g)
salt and freshly ground black pepper to taste
Heat the oil in a large pot over medium heat. Saute the onion until golden brown.
Add garlic, ginger and other spices like cinnamon stick, turmeric, …
… crushed cumin and coriander seeds and lastly…
…, chili flakes. Cook for 2 to 3 minutes.
Add beef, stirring to break up the meat.
When the meat turns brown, add the potatoes and tomatoes.
Add beef stock and season with salt and pepper.
Bring to a boil, cover, reduce heat and simmer for 20 minutes. Stir occasionally to prevent from sticking.
Stir in the spinach into the curry and heat through for 1 minute, just to wilt the spinach. Season with salt and pepper if necessary.