Beef and Spinach Curry

Ingredients
2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
2 red chillies, thinly sliced
2 whole cloves, bruised
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
675g (1½ lb) beef fillet, cubed
1 teaspoon salt
1/2 (400g) tin chopped tomatoes
175ml (6 fl oz) coconut milk
275g (10 oz) spinach
1 teaspoon lemon juice

Preparation method
1.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 chilli and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.

2. 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.

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