Beef and Spinach Curry

Ingredients

• Butter

  Unsalted

  4 tsp or 19g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 large or 150g

• Serrano pepper

  Raw

  2 pepper or 12g

• Cloves

  Spices, ground

  1 tsp or 2g

• Curry powder

  Spices

  1 tsp or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Spinach

  Raw

  10 cup or 300g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  20 oz or 567g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Heat the butter in a saucepan over medium heat. Add garlic and onion, cooking until soft, about 5 minutes. Stir in the sliced Serrano peppers and cook for an additional 3 minutes.
2. Add all the spices and cook for about 2 minutes until fragrant.
3. Stir in the beef and salt, cooking for 3 minutes. Add the tomatoes, coconut milk, and spinach. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Uncover and stir in the lemon juice. Cook for another 10 minutes, stirring frequently, until the sauce has thickened.