Scale

4 EACH whole cloves and green cardamom pods

1 small star anise

1 tsp (5 mL) fennel seeds

¾ tsp (3 mL) salt, divided

¼ tsp (1 mL) each ground cinnamon and pepper

3 tbsp (30 mL) canola or vegetable oil, divided

1 lb (500 g) Beef Stir-Fry Strips or Top Sirloin Steak, thinly sliced

1 red onion, thinly sliced

3 cloves garlic, minced

1 can (14 oz/398 mL) chickpeas, drained and rinsed

1 tbsp (15 mL) minced gingerroot

2 tsp (10 mL) EACH ground coriander and garam masala

Pinch cayenne pepper

1 cup (250 mL) evaporated milk

1 tomato, diced

2 cups (500 mL) baby spinach

Red chili pepper, thinly sliced (optional)

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Combine cloves, cardamom, star anise and fennel in spice or coffee grinder; grind until fine. Transfer to a large bowl; stir in ½ tsp (2 mL) of the salt, the cinnamon and pepper. Add beef and toss well to coat all over.
Heat 2 tbsp (30 mL) of the oil over medium-high heat in a saucepan or deep skillet. Add beef and cook for about 1 minute per side or until browned but still pink inside. Transfer to a plate.
Reduce heat to medium and add remaining oil to pan. Cook onion and garlic, stirring, for 5 minutes or until starting to brown. Add chickpeas, gingerroot, coriander, garam masala and cayenne; cook, stirring, for 2 minutes. Stir in evaporated milk, tomato and remaining salt; bring to a simmer scraping up any brown bits from pan. Return beef and any accumulated juices to pan. Stir in spinach and simmer for about 5 minutes or until sauce is slightly thickened. Sprinkle with red chili pepper, if desired.