Beef and Spinach Curry

I got an email from my son Allen, who lives in Edinburgh, Scotland.  His girlfriend, Anna, loves Indian food, like many Scottish and English people, so I bought him an Indian recipe book for Christmas.


Hey mom,

I made a spinach curry recipe from that book you gave me when anna was here last week, and it was great!

Since I had more spinach to use up today and didn't want to make exactly the same thing I found this recipe online

I made it with chunks of ham prepared in the same way otherwise and it was great!  Give it a try.  Might have to buy some garam masala.

Beef and Spinach Curry

• 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.
4. Serve on rice.  (I like to add a small amount of turmeric to the rice as it cooks to yellow it.)

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