Freedom of Worship.

I haven't had an opportunity this week to do much research on Pakistan. What I do know is their dedication to faith. The majority of the population are Muslim. There are five pillars of Islam  – a Muslim is required to profess faith in one God and God's prophet, Muhammad and to pray five times daily facing Mecca, Saudi Arabia. They eat with their right hand. Sit on the ground in rural areas. Support arranged marriages where the bride meets her groom on the day of the wedding. Pakistani food is generally spicy and oily... makes sense now for the meal I prepared on Wednesday. I thought it was a typo but went along with it anyway.

The week is over. It's time to come home and begin preparing for our Thanksgiving feast. It will be another quick week. Lots to do. I am very much looking forward to a break. With family. My kind of worship. They make me happy.

Pakistani-style Beef Stew
Ingredients:
8 tablespoons vegetable oil
20 whole black peppercorns
6 whole cloves
2 whole bay leaves
6 whole cardamom pods
2 medium onions, chopped fine
6 cloves garlic, chopped fine
1 ginger root, 1" cube, chopped fine
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, fresh or frozen (I used 1 bag of fresh spinach)
1 teaspoon garam masala

Preparation:
This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) 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. (Or defrost the frozen spinach.) Put the remaining teaspoon of salt into another bowl.
Now, heat the vegetable oil in a large dutch oven. When hot, put in the peppercorns, cloves, bayleaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. Stir and fry until the paste starts to develop brown specks. Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly with the other ingredients. Keep on frying until the meat has a slightly browned look. Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. It should give up its juices, to cook the meat.
Now, put the entire mixture in the slow cooker/Crock Pot, and allow to simmer for 6-8 hours on high or 8 - 10 hours on low, until meat is tender.
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 5-10 minutes until sauce is thicker. Serves 6.
This is usually served with flatbread, but is good over rice or noodles.