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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: : -

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.

4 servings

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