Meat Kulfi

Ingredients

• Pork or beef (in small pieces): 500 grams
• Spinach (after being cleaned): 1.25 kg (approximately 2.5 kg of fresh spinach)
• Onion (medium-sized, chopped): 3
• tomato (medium-sized): 2
• 1 teaspoon of chopped garlic and ginger
• 2 tablespoons of ground cumin
• Yellow spices: 1/2 teaspoon
• Red chili powder: 1.5 to 2 teaspoons (depending on your preference)
• 3/4 cup of ghee (or any fat, such as oil paint)
• Fresh pepper (whole): 3-4
• Salt: 1 teaspoon (or to taste)
• water: 2 to 2.5 cups

In a large bowl, combine the meat, chopped onions, sliced tomatoes, the garlic and ginger mixture, cilantro powder, turmeric powder, and salt to your liking.

Add 2 to 2.5 cups of water and mix all the ingredients thoroughly.

Now, cover the pot with a lid and cook over medium heat for 20 to 25 minutes.

The onion and tomato will become tender, and the meat will be almost cooked (approximately 30%).

At this stage, add the ghee and the red chili powder to the container.

Stir well, then close the lid and let it simmer over low heat for another 15 minutes.

Once the meat is almost cooked and the onion and tomato are completely softened and well mixed with the spices, begin to gradually incorporate the cleaned kulfa leaves.

Once all the herbs have been added, mix well.

At this stage, do not add any more water, as the herbs themselves will release enough water.

Cover the pot and reduce the heat.

Let it simmer for about 25 to 30 minutes, until the vegetables and meat are cooked through.

When you see that the vegetables and meat are tender and the water has evaporated, increase the heat.

Add the whole hot peppers and cook them for 4 to 5 minutes, stirring constantly.

Continue cooking until the water has completely evaporated and the ghee separates and floats on the surface.

Then, turn off the fire.