Lamb Mince With Spinach (Keema Saag)

Name: Lamb Mince With Spinach (Keema Saag)
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 10 whole cardamom pods; 1 pinch cayenne pepper (if more heat is needed); 118 milliliters cilantro, chopped; 1 teaspoons cinnamon; 2 teaspoons fresh ginger, chopped finely (or ginger paste); 355 milliliters frozen spinach; 4 garlic cloves, chopped finely (or garlic paste); 2 fresh green chilies, chopped (more or less, depending on heat); 3 teaspoons ground coriander; 3 teaspoons ground cumin; 454 grams ground lamb; 1 Tbsp lemon juice; 4 Tbsps olive oil; 1 large onion, chopped; 2 Tbsps plain yogurt; 1 teaspoon salt (to taste); 2 Tbsps tomato paste; 1 teaspoons turmeric; 170 grams water

You can never have too many main course recipes, so give Lamb Mince With Spinach (Keema Saag) a try. One portion of this dish contains roughly 23g of protein, 42g of fat, and a total of 520 calories. This recipe serves 4. It is a good option if you're following a gluten free and primal diet. If you have olive oil, turmeric, cinnamon, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Mix spices together, and set aside.Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies.

Ingredients you will need

Chili Pepper

Garlic

Ginger

Spices

Onion

Cooking Oil

Equipment you will use

Frying Pan

Saute until soft.

Add spice mix to onion mixture, allowing to fry for 1 minute.

Ingredients you will need

Seasoning Mix

Onion

Add tomato paste, incorporating well, and fry for 1 minute.

Ingredients you will need

Tomato Paste

Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.

Ingredients you will need

Ground Lamb

Spinach

Water

Lamb

Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.

Ingredients you will need

Cayenne Pepper