Beef and spinach curry recipe
Beef and Spinach Curry recipeThis article was published by: Matthew
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|3 tbsp||vegetable ghee|
|1 large||onion, thinly sliced|
|3 clove(s)||garlic, crushed|
|2||green chilies, seeded and sliced|
|1 tsp||garam masala|
|1 tsp||ground coriander|
|1 tsp||chili powder|
|½ tsp||ground cumin|
|500 g||stewing steak, cut into bite-sized pieces|
|560 ml||beef stock, you may use instant stock cubes|
|200 g||tomatoes, roughly chopped|
|140 ml||coconut milk|
|200 g||fresh spinach|
|1 tsp||lemon juice|
InstructionsHeat the ghee in a large heavy-based saucepan. Add onions, garlic and chilies and fry over low heat for 5 minutes. Add cloves, garam masala, coriander, turmeric, chili powder and cumin and fry for 2 minutes, stirring. Add beef and salt and cook, stirring frequently, until beef is sealed. Pour in stock, cover and simmer over low heat, stirring occasionally, for 1 hour 50 minutes.
Remove lid and cook for 10 minutes uncovered, stirring frequently, until the sauce is thick. Remove cloves. Add tomatoes, coconut milk and spinach and stir well. Cover the pan and simmer, stirring occasionally, for 15 minutes. Add lemon juice and cook uncovered for another 15 minutes, stirring occasionally, until the sauce has thickened.
Serve with boiled rice.
About this recipe:
This is a mild-medium curry, that improves overnight or after freezing. Leave in chili seeds to spice it up a little.
ca. 10 min
Cooking / Baking Time:
ca. 2 hrs 40 min
Grade of difficulty:
Calories per portion:
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Reference: Beef and spinach curry recipe
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