60 Min
GF
NF
Keema with Spinach
Keema, in Hindi, means ground meat cooked with spices. Could be a dry or saucy dish. In the US ground meat is where the lesser cuts end up. Keema is not considered a lesser meat in India since most butchers grind the meat to order.
Keema, in Hindi, means ground meat cooked with spices. Could be a dry or saucy dish. In the US ground meat is where the lesser cuts end up. Keema is not considered a lesser meat in India since most butchers grind the meat to order.
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Cook Time
60 Minutes
Serves
6
Directions
Step 1
Heat the ghee in a stockpot (that has a tight fitting lid). Add the onions and cook on medium heat until golden brown, 15 to 20 minutes.
Step 2
Add the minced garlic, ground lamb and potato. Cover and cook on high heat until the meat starts giving off some liquid.
Step 3
Add the turmeric, black pepper, chile, cumin, coriander, and salt and fry the spices with the meat, onions, and potatoes for 2 to 3 minutes.
Step 4
Lower the heat and add the yogurt in 2 increments, vigorously stirring each time until it is incorporated.
Step 5
Add the tomatoes and cardamom, cover the pot and simmer for 10 to 15 minutes until the mixture is thick. At this point, the lamb should be cooked through and the potatoes soft.
Turn the heat off and stir in the spinach. Allow it to wilt into the mixture but do not cook it — this allows the spinach retains a bright green color. Serve with rice, bread, or rotis.
Notes & Variations
- Substitute spinach with kale or Swiss chard.
- Replace potatoes with carrots, turnips, or rutabaga.
- Substitute lamb with turkey, chicken, or beef.
Ingredients
3 tablespoons ghee
1 cup minced red onion
1 teaspoon minced garlic
8 ounces ground lamb
1 cup potatoes, cut into 1-inch pieces
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon crushed coriander seeds
2 teaspoon sea salt
1 cup plain whole milk yogurt
2 cups diced or cherry tomatoes (or 1 cup canned crushed tomatoes)
1 teaspoon ground cardamom
4 cups chopped fresh spinach
Step 1
Heat the ghee in a stockpot (that has a tight fitting lid). Add the onions and cook on medium heat until golden brown, 15 to 20 minutes.
Step 2
Add the minced garlic, ground lamb and potato. Cover and cook on high heat until the meat starts giving off some liquid.
Step 3
Add the turmeric, black pepper, chile, cumin, coriander, and salt and fry the spices with the meat, onions, and potatoes for 2 to 3 minutes.
Step 4
Lower the heat and add the yogurt in 2 increments, vigorously stirring each time until it is incorporated.
Step 5
Add the tomatoes and cardamom, cover the pot and simmer for 10 to 15 minutes until the mixture is thick. At this point, the lamb should be cooked through and the potatoes soft.
Turn the heat off and stir in the spinach. Allow it to wilt into the mixture but do not cook it — this allows the spinach retains a bright green color. Serve with rice, bread, or rotis.
3 tablespoons ghee
1 cup minced red onion
1 teaspoon minced garlic
8 ounces ground lamb
1 cup potatoes, cut into 1-inch pieces
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon crushed coriander seeds
2 teaspoon sea salt
1 cup plain whole milk yogurt
2 cups diced or cherry tomatoes (or 1 cup canned crushed tomatoes)
1 teaspoon ground cardamom
4 cups chopped fresh spinach
Notes & Variations
- Substitute spinach with kale or Swiss chard.
- Replace potatoes with carrots, turnips, or rutabaga.
- Substitute lamb with turkey, chicken, or beef.
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
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