Beef and Spinach Curry

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 ⅜ medium (2-1/2" dia) or 150g

• Serrano pepper

  Raw

  2 pepper or 12g

• Cloves

  Spices, ground

  ⁵⁄₁₆ tbsp or 2g

• Curry powder

  Spices

  ⁵⁄₁₆ tbsp or 2g

• Coriander seed

  Spices

  ⅜ tbsp or 2g

• Chili powder

  Spices

  ³⁄₁₆ tbsp or 1g

• Turmeric

  Spices, ground

  ⅓ tbsp or 2g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Salt

  Table

  ⅓ tbsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 ⁷⁄₁₆ medium whole (2-3/5" dia) or 180g

• Coconut milk

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

  ⅔ cup or 158g

• Spinach

  Raw

  9 ⁷⁄₁₆ cup or 284g

• Beef tenderloin

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

  24 oz or 680g

• Lemon juice

  Raw

  ⅓ tbsp or 5g

Directions

1. Heat the ghee in a saucepan on medium heat. Stir in garlic and onion until soft, ~5 minutes. Add the sliced Serranos and cook for 3 minutes.
2. Add all remaining spices and cook for ~2 minutes.
3. Stir in beef and salt and cook for 3 minutes. Add tomatoes, coconut milk, and spinach. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Uncover and stir in lemon juice. Cook for 10 minutes, stirring frequently, until the sauce has thickened.

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