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.
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.
I just loved this curry, but it was far too hot for my 2 sons. The spices and flavors were simply wonderful, but be warned this is rather on the hot side. If you don't like your curry hot it may be worth cutting down on the Serrano peppers. I followed the recipe exactly as written. - 25 Mar 2010