Beef and Spinach Curry recipe
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Ingredients
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2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
2 serrano peppers, thinly sliced
2 whole cloves, bruised
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon chile powder
1 teaspoon turmeric
1 ½ teaspoons ground cumin
1 ½ pounds beef tenderloin, cubed
1 teaspoon salt
1 cup chopped tomatoes
⅔ cup coconut milk
1 (10 ounce) bag spinach
1 teaspoon lemon juice
Nutrition Info
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666 calories
carbohydrate: 11.5 g
cholesterol: 137.2 mg
fat: 54.5 g
fiber: 4.2 g
protein: 34.3 g
saturatedFat: 27.1 g
servingSize: -
sodium: 736.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -
Directions Beef and Spinach Curry
Directions
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Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.