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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This curry can be eaten with rice or pasta, but is also very nice with fries. 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 |
1/2 teaspoon chile powder |
1 teaspoon turmeric |
1 1/2 teaspoons ground cumin |
1 1/2 pounds beef tenderloin, cubed |
1 teaspoon salt |
1 cup chopped tomatoes |
2/3 cup coconut milk |
1 (10 ounce) bag spinach |
1 teaspoon lemon juice |
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.
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