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:
- 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.
- 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.
- 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
