Beef and Spinach Curry recipe

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Ingredients

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

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

  1. 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.

  2. 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.

  3. Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

Recipe Yield

4 servings

Recipe Note

This curry can be eaten with rice or pasta, but is also very nice with fries.

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