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

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; 34.3 g protein; 11.5 g carbohydrates; 137.2 mg cholesterol; 736.1 mg sodium. Full Nutrition

Reviews (44)

Read More 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! Read More
(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!:-( Read More
(3)
49 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 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! Read More
(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. Read More
(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! Read More
(12)
Advertisement
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. Read More
(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! Read More
(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. Read More
(6)
Advertisement
Rating: 5 stars
04/28/2011
I made this in the crockpot and cooked for about 5 hours. It was sooooo tasty! Read More
(5)
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. Read More
(4)
Rating: 5 stars
10/15/2010
Wonderful dish. We used Greek style yogurt intead of coconut milk. Read More
(4)
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!:-( Read More
(3)