kheema-palak (indian ground meat with spinach)

Categories
Main dish
Meats
Indian
Yield
4 servings
MeasureIngredient
4 tablespoons Cooking oil
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 each Fresh green chili pepper; finely chopped (and seeded if milder flavor preferred)
1 each Inch cube of root ginger; peeled and finely grated
6 cloves Garlic; peeled and crushed
1 pounds Lean ground beef or lamb
1 large Onion; finely sliced
2 eaches Cinnamon sticks; 2 inches long each; broken up.
½ teaspoon Ground turmeric
1 tablespoon Ground cumin
½ teaspoon Ground black pepper
1 pounds Fresh spinach leaves; chopped -OR-
8 ounces Frozen spinach; defrosted and drained
1 teaspoon Salt or to taste
1 small Can of tomatoes; drained and chopped -OR-
3 eaches To 4 medium-sized ripe tomatoes; skinned and chopped
1 teaspoon Garam masala

Heat half the oil in a skillet over medium heat and fry the mustard seeds until they crackle. Add the cumin seeds and immediately follow with the chili pepper, ginger and half the garlic. Stir and fry for 30 seconds.

Add the meat, stir and fry until all the liquid evaporates - this will take 8 to 10 minutes. Remove the pan from the heat and set aside.

In a separate pan, heat the remaining oil over medium heat and stir in the rest of the garlic. Add the onions and cinnamon sticks and fry until the onions are lightly browned (6 to 8 minutes), stirring frequently.

Adjust heat to low and add the turmeric, cumin and black pepper.

Stir and fry for 1 minute. Add the spinach and mix thoroughly.

Add the meat and stir until the spinach and the other ingredients are thoroughly mixed. Cover the pan and simmer for 15 minutes.

Adjust heat to medium, add salt and the tomatoes, stir and cook for 2 to 3 minutes.

Add the garam masala, stir and cook for a further 2 to 3 minutes.

Remove the pan from the heat.

_The Complete Indian Cookbook_ Mridula Baljekar, 1993 Smithmark Publishers ISBN 0-8317-1487-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-11-95

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