Recipe by jane Gibraltar
"This curry can be eaten with rice or pasta, but is also very nice with fries."
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ghee (clarified butter)
onion, finely sliced
serrano peppers, thinly sliced
whole cloves, bruised
1 1/2 teaspoons
1 1/2 pounds
beef tenderloin, cubed
1 (10 ounce) bag
YUMMY! I used stew beef and took the advice from others and simmered it with vin & baking soda for two hours. I also doubled the spices and threw in a bit of hot madras curray powder because I like it spicy. Hubby LOVED it - no left overs. Will be making again and again. Thank you for this recipe!
Warning.... my coconut milk curdled when I cooked it.... did a little reading and it seems anything with oil will do this... so maybe it was because I used regular butter instead of clarified butter? I'm not sure, but this dish surely looks unappetizing like this. Don't make my mistake! :-(
this was very good and had a beautiful appearance with the greens, reds, and the yellow from the tumeric. Adjusted the spices to taste, as written was a little on the soft side, but that is good for those that may not like things too spicy. Used achar masala, so added green cardamom pods, and cinnamon stick. Sauteed those w/the cloves in onions. Added garlic near the end of the saute so it would not burn or get bitter. Thanks for another nice Indian recipe! I love your 'maharaja curry' also! Served w/saffron basmati rice w/some green peas tossed in for more color and texture. next time I will add a dollop of yogurt near the end for a little tang. The lemon juice did not provide enough tang to the recipe. It did not need any tart to thicken, as it was just a perfect consistency on its own.
This recipe was phenomenal. I had all the spices on hand and used skirt steak. Also used one full can of diced tomatoes, with green chili peppers. The beef was tender and the aromatic spices gave just enough heat without making the dish too hot. Served it over a natural whole grain brown rice. Thank you so much!
Very, very good recipe. I added extra spice and may try the other reviewers suggestion next time. I like more heat, but the flavor blend was really nice.
I somehow managed to make the tenderloin a little chewy - not sure if this was not enough heat in browning or what, but the recipe was still very good.
Excellent. I made it as written minus the peppers because I didn't have any. I used 1/4 tsp red pepper flakes instead. So, so good! I also added some diced carrots just because I'm always trying to sneak more vegetables in our diet. Thanks!
loved this recipe, but tweeked it a bit. used skirt steak, used less chilis, I am allergic to coconut so used 1/2n1/2 with coconut flavoring and added the rice to the dish.
Easy and delicious. I'll make it many more times.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Spinach Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 490
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