Recipe By jane Gibraltar
Published Jul 10th
Prep 30m Cook 45m Additional - Ready In 1h 15m
Servings 4 servings Calories 666

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

Recipe 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
  • ⅓ cup coconut milk
  • 1 (10 ounce) bag spinach
  • 1 teaspoon lemon juice

Cooking Directions

  1. 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. 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. 3 Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

Nutrition Facts

  • Calories 666
  • Carbohydrate 11.5 g
  • Cholesterol 137.2 mg
  • Fat 54.5 g
  • Fiber 4.2 g
  • Protein 34.3 g
  • Saturated Fat 27.1 g
  • Sodium 736.1 mg
  • Sugar 3.3 g


  1. 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!:-(
  2. I made this in the crockpot and cooked for about 5 hours. It was sooooo tasty!
  3. 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!
  4. Wonderful dish. We used Greek style yogurt intead of coconut milk.
  5. 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. - Read more ...
  6. 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.
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. 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 - Read more ...

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