Lamb Mince With Spinach (Keema Saag)

"I adapted this recipe from various ones I've tried in the past that I found were never quite right. It's not entirely authentic, but it works with what I have in the kitchen, and my husband loves it. This is an easy to make, one-skillet dinner, great for after work. Serve either with rice, chappatis or naan."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
20
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Mix spices together, and set aside.
  • Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
  • Add spice mix to onion mixture, allowing to fry for 1 minute.
  • Add tomato paste, incorporating well, and fry for 1 minute.
  • 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.
  • 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.

Questions & Replies

  1. Please explain; In step 5. in directions, why do you have to drain fat?
     
Advertisement

Reviews

  1. tried it loved it.... happy days
     
Advertisement

RECIPE SUBMITTED BY

<p>I'm an American living in England, married to a fantastic guy. We have two little girls- a 3 1/2 year old extremely finnicky eater and a 6 month old who has yet to come across any flavor she doesn't like (including cauliflower, parsnip, beef, lentils, etc).&nbsp; Go figure.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes