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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 19, 2008
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!
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Reviewer:

RADNJ79
Photo by RADNJ79
Cooking Level: Expert
Home Town: West Saint Paul, Minnesota, USA
Living In: Dumont, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 11, 2008
Tbis is a fantastic recipe. I was a little weary about adding coconut milk but it just added to the flavor of the dish. The only thing I changed was to cook the beef much longer than indicated, as it took me about an hour on med-high heat to finally make the meat tender. This is great with rice or indian roti/naan as well. All in all a great way to prepare spinach, yummmmm.
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1 user found this review helpful

Reviewer:

nabila
Cooking Level: Intermediate
Home Town: Schaumburg, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 11, 2008
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.
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Reviewer:

Jodi
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 12, 2007
This is really good. I didn't change anything other than I used sirloin steak (leaner) and used 1/2 coconut juice and 1/2 lite coconut milk to cut down on calories and fat. I will make it again.
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1 user found this review helpful

Reviewer:

jkdodie
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 6, 2006
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.
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7 users found this review helpful

Reviewer:

TUNISIANSWIFE
Photo by TUNISIANSWIFE
Cooking Level: Expert
Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA
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