Beef and Spinach Curry

2 tablespoons ghee (clarified butter)

2 cloves garlic, crushed

1 large onion, finely sliced

2 serrano peppers, thinly sliced

2 whole cloves, bruised

1 teaspoon garam masala

1 teaspoon ground coriander

½ teaspoon chile powder

1 teaspoon turmeric

1 ½ teaspoons ground cumin

1 ½ pounds beef tenderloin, cubed

1 teaspoon salt

1 cup chopped tomatoes

⅔ cup coconut milk

1 (10 ounce) bag spinach

1 teaspoon lemon juice

Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.

Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.

Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.