Recipe: Beef and Spinach Curry 2

Rating: 4 stars based on 1309 reviews


30 ml ghee (clarified butter)

2 cloves garlic, crushed

1 large onion, finely sliced

2 serrano peppers, thinly sliced

2 whole cloves, bruised

1 small teaspoon garam masala

1 small teaspoon ground coriander

½ teaspoon chili powder or cayenne pepper

1 small teaspoon turmeric

1 teaspoon ground cumin

680 g beef tenderloin, cubed


1 tin chopped tomatoes

1 tin coconut milk

1 (10 ounce) bag spinach

5 ml lemon juice


    • 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 flavour.
    • 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.




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