Minced Beef, Spinach and Pea Curry

Quick and cheap version of Beef and Spinach Curry

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Ingredients

3 tbsp	vegetable ghee
1 large	onion, thinly sliced
3 clove(s)	garlic, crushed
2	green chili peppers, sliced
2	cloves
1 tsp	garam masala
1 tsp	ground coriander
1 tsp	turmeric
1 tsp	chili powder
1 ¹/₂ tsp	ground cumin
400 g	lean minced beef
1 tsp	salt
100 ml	beef stock
200 g	tomatoes, roughly chopped
140 ml	coconut milk
200 g	fresh spinach
1 tsp	lemon juice
200 g	garden peas (defrosted if using frozen)

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 50 min / Grade of difficulty: medium / Calories per portion: n/a

Heat ghee in a large heavy-based saucepan. Add onion, garlic and chilies and fry over a low heat for 5 minutes. Add cloves, garam masala, coriander, turmeric, chili powder and cumin and fry for 2 more minutes, stirring. Add minced beef and salt and cook, stirring frequently, for about 5 minutes until beef is browned all over. Stir in stock and cook for 5 minutes. Stir in tomatoes, coconut milk, then spinach. Cover and simmer for 15 minutes, stirring halfway.

Add lemon juice and peas, stir well and cook uncovered for about 15 minutes until sauce has thickened. Taste and adjust seasoning if necessary.

Serve with a dal and/or potato dish and tortillas or chapati. This dish improves overnight or after freezing.