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 flavor.
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.