4 Servings 45 min Cook
2 Tbsp Butter
2 Clove Garlic
1 Large Onions
2 Pepper Serrano Pepper
1 Tsp Cloves
1 Tsp Curry Powder
1 Tsp Coriander Seed
1/2 Tsp Chili Powder
1 Tsp Turmeric
1 1/2 Tsp, ground Cumin
1 Tsp Salt
1 Cup, chopped or sliced Tomatoes
2/3 Cup Coconut Milk
1 Package (10 oz) Spinach
6 3/4 Grams Beef Tenderloin
1 Tsp Lemon Juice
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.
Add all remaining spices and cook for ~2 minutes.
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.
Uncover and stir in lemon juice.
Cook for 10 minutes, stirring frequently, until the sauce has thickened.
