Heat the ghee
or oil in a saucepan, add the onion and garlic and fry over a gentle
heat, stirring frequently, for about 5 minutes or until softened but not
colored. Stir in the chilies and fry for a further 2 minutes.
Add the
cloves, garam masala, coriander, turmeric, chili powder and cumin. Stir
well to mix and fry, stirring constantly, for 2 minutes.
Stir in the
beef and salt and cook, stirring, for 3 minutes to seal the meat, then
add the diced tomatoes, coconut milk and spinach and stir to mix. Cover
the pan, then simmer the curry gently, stirring just occasionally, for
20 minutes.
Stir in the
lemon juice and cook the curry, uncovered, for a further 8-10 minutes,
stirring occasionally, until the sauce has thickened. Taste and adjust
the seasoning if necessary and serve immediately with the
Saffron and Cardamom Rice.
Serves 4
If you would
like to make this curry hotter, add some of the chili seeds to it.