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Heat the vegetable oil in a large skillet with deep sides over medium high heat. Add the cloves, bay leaf, peppercorns and cinnamon stick. Shake the skillet every 15-20 seconds and let the spices roast until they are fragrant and darkening, about 2 minutes.
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Add the chopped onions with a pinch of salt. Cook until caramelizing, 10-15 minutes. Add the garlic and ginger and continue to cook, stirring occasionally. Splash a few tablespoons of water in as needed to prevent scorching or sticking.
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When the onions are caramelized, another 5-10 minutes, add the chopped rhubarb. Stir and cook for 5 minutes. Add the mushrooms with the turmeric and paprika (or cayenne). Also add a pinch of salt. Stir. Cook until the mushrooms are releasing their water, 5-10 minutes.
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Add the tomatoes with the cumin, coriander and 1 teaspoon of garam masala. Bring to a boil, stirring occasionally, and let the tomatoes cook down a bit and thicken, 5-10 minutes.
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Add the ground beef with a few pinches of salt. Cook, stirring until the ground beef has browned.
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Taste for more salt or garam masala.
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Serve with Basmati rice and garnish with mint or cilantro. You could also offer yogurt and chutney.