BEEF AND SPINACH CURRY

 

Ingredients:

  • 150g Lean beef (veal, lamb leg, kangaroo, goat, camel)
  • 1 teaspoon extra virgin olive oil (7g)
  • 2 cloves garlic, crushed
  • 50g onion, finely sliced
  • ½ teaspoon whole cloves, bruised
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon chilli powder
  • ¼ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 100g chopped tomatoes
  • 30ml coconut milk
  • 100 ml water
  • 200g spinach
  • ¼ teaspoon lemon juice
  • Salt to taste

Method:

  1. Heat the oil in a saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Season with the cloves, garam masala, coriander, Chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavour.
  2. Stir in the beef and salt, cook for 8 minutes more. Add the tomatoes, water, 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.

Nutrition Facts:

  • Calories: 392.2 Cal
  • Protein: 40.9g
  • Carbs: 19.5g
  • Fat: 17.7g

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