Ingredients:-

• 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
• Salt
• 1 tin chopped tomatoes
• 1 tin coconut milk
• 1 (10 ounce) bag spinach
• 5 ml lemon juice

Method:-

• 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.

Note:-

C.Mict08