Lamb Mince With Spinach (keema Saag)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 teaspoon cinnamon
• 3 teaspoons ground coriander
• 3 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 10 whole cardamom pods
• 10 whole cloves
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 1/2 teaspoons fresh ginger, chopped finely (or ginger paste)
• 4 garlic cloves, chopped finely (or garlic paste)
• 2 fresh green chilies, chopped (more or less, depending on heat)
• 2 tablespoons tomato paste
• 1 lb ground lamb
• 6 ounces water
• 1 1/2 cups frozen spinach
• 2 tablespoons plain yogurt
• 1 pinch cayenne pepper (if more heat is needed)
• 1 teaspoon salt (to taste)
• 1/2 cup cilantro, chopped
• 1 tablespoon lemon juice

Recipe

• 1 mix spices together, and set aside.
• 2 over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. saute until soft.
• 3 add spice mix to onion mixture, allowing to fry for 1 minute.
• 4 add tomato paste, incorporating well, and fry for 1 minute.
• 5 add ground lamb, mix well with mixture and allow to cook thoroughly. carefully drain off any fat.
• 6 reduce heat and add water and spinach. simmer for 30 minutes, being careful not to let lamb mixture go dry.
• 7 add yogurt, coriander, salt and lemon juice. if more heat is desired, add a pinch of cayenne pepper. simmer for a further 10 minutes.
• 8 once simmered, keema should have a paste-like consistency. if mixture is too wet, simply simmer uncovered until reduced.