48 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 2
  • 1 star values: 1

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

666 calories; 54.5 g total fat; 137 mg cholesterol; 736 mg sodium. 11.5 g carbohydrates; 34.3 g protein; Full Nutrition


Reviews (43)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/04/2010
YUMMY! I used stew beef and took the advice from others and simmered it with vin & baking soda for two hours. I also doubled the spices and threw in a bit of hot madras curray powder because I like it spicy. Hubby LOVED it - no left overs. Will be making again and again. Thank you for this recipe!
(36)

Most helpful critical review

Rating: 1 stars
12/13/2011
Warning.... my coconut milk curdled when I cooked it.... did a little reading and it seems anything with oil will do this... so maybe it was because I used regular butter instead of clarified butter? I'm not sure but this dish surely looks unappetizing like this. Don't make my mistake!:-(
(3)
48 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/04/2010
YUMMY! I used stew beef and took the advice from others and simmered it with vin & baking soda for two hours. I also doubled the spices and threw in a bit of hot madras curray powder because I like it spicy. Hubby LOVED it - no left overs. Will be making again and again. Thank you for this recipe!
(36)
Rating: 4 stars
07/06/2006
this was very good and had a beautiful appearance with the greens reds and the yellow from the tumeric. Adjusted the spices to taste as written was a little on the soft side but that is good for those that may not like things too spicy. Used achar masala so added green cardamom pods and cinnamon stick. Sauteed those w/the cloves in onions. Added garlic near the end of the saute so it would not burn or get bitter. Thanks for another nice Indian recipe! I love your 'maharaja curry' also! Served w/saffron basmati rice w/some green peas tossed in for more color and texture. next time I will add a dollop of yogurt near the end for a little tang. The lemon juice did not provide enough tang to the recipe. It did not need any tart to thicken as it was just a perfect consistency on its own.
(25)
Rating: 5 stars
11/20/2008
This recipe was phenomenal. I had all the spices on hand and used skirt steak. Also used one full can of diced tomatoes with green chili peppers. The beef was tender and the aromatic spices gave just enough heat without making the dish too hot. Served it over a natural whole grain brown rice. Thank you so much!
(12)
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Rating: 5 stars
02/11/2008
Very very good recipe. I added extra spice and may try the other reviewers suggestion next time. I like more heat but the flavor blend was really nice. I somehow managed to make the tenderloin a little chewy - not sure if this was not enough heat in browning or what but the recipe was still very good.
(7)
Rating: 5 stars
04/01/2011
Excellent. I made it as written minus the peppers because I didn't have any. I used 1/4 tsp red pepper flakes instead. So so good! I also added some diced carrots just because I'm always trying to sneak more vegetables in our diet. Thanks!
(6)
Rating: 5 stars
06/25/2009
loved this recipe but tweeked it a bit. used skirt steak used less chilis I am allergic to coconut so used 1/2n1/2 with coconut flavoring and added the rice to the dish.
(6)
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Rating: 4 stars
03/12/2007
This is really good. I didn't change anything other than I used sirloin steak (leaner) and used 1/2 coconut juice and 1/2 lite coconut milk to cut down on calories and fat. I will make it again.
(4)
Rating: 5 stars
01/31/2011
Easy and delicious. I'll make it many more times.
(4)
Rating: 5 stars
06/11/2008
Tbis is a fantastic recipe. I was a little weary about adding coconut milk but it just added to the flavor of the dish. The only thing I changed was to cook the beef much longer than indicated as it took me about an hour on med-high heat to finally make the meat tender. This is great with rice or indian roti/naan as well. All in all a great way to prepare spinach yummmmm.
(4)