Kheema Palak (lamb mince and spinach)
Nice, not too spicy, spinach dish, appreciated also by newcomers.
- 500 gr fresh spinach
- 2 tbsp ghee
- 1/2 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 sticks (of about 5 cm) cinnamon
- 1 large onion, chopped
- 6 cloves garlic, crushed
- 5 cm ginger, cleaned and grated
- 1 green chili pepper, carved
- 3-4 tomatoes, peeled and chopped
- 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt (to taste)
- 1 tbsp ground cumin
- 350 gr lamb mince
- 1 tsp garam masala
- heat a large pan with water, bring to a boil. Blanch the spinach for a minute
and drain
- melt the ghee in a large non-stick frying pan or kadai, fry the mustard seeds,
cumin seeds and cinnamon until the seeds begin to pop
- turn the heat up a bit, fry the onions until golden
- turn heat down, add garlic, ginger and green chili and fry for a couple of
minutes
- add tomatoes, turmeric, black pepper and salt and leave, stirring
occasionally, until the tomatoes get mushy and the oil seperates
- turn up heat a bit, add mince and stir until it falls apart, turn down heat
again and leave for about half an hour
- add the spinach and leave for a couple of minutes
- add half of the garam masala and stir well, serve with the rest of the garam
masala