Keema Mutton With Spinach
Keema Palak
Steve Lister
Spinach, fenugreek leaves, mustard leaves etc. are often added to various Indian meat curries. This is my version of Keema, made with fresh spinach leaves. This dish can also be made with chicken or pork mince. Serves 2-4, depending on how hungry and whether served with rice or naans.
Ingredients
500 gm. minced mutton or lamb
3 medium onions, about 500gm., finely sliced or chopped
100 ml. olive oil
1 tsp. ginger purée
3 tsp. garlic purée
2 tsp. cumin seeds*
2 tsp. coriander seeds*
4 black cardamoms*
10 green cardamoms*
1 tsp. yellow mustard seeds*
1 tsp. dried mint*
1 tsp. smoked paprika*
1 tsp. black peppercorns*
1-2 tsp. chilli flakes* (to your taste, use powder or fresh chillies if you have them)
2 tsp. fenugreek powder/seeds*
1 tsp. cinnamon powder* (or one stick of cinnamon cooked in with the onions and removed before serving)
2 tsp sea salt*
400 gm. tinned, chopped tomatoes (or fresh, juicy ones chopped)
500 ml. hot water/stock
150 gm. baby spinach leaves, washed and chopped
1 fresh lemon for juice and finely sliced rind
1 large handful fresh coriander leaves (about 60gm.)
Instructions
Heat olive oil in a large pan and soften and brown the onions. If using cinnamon stick, instead of powder, add here.
Add the mince, stir in well and allow to colour.
Grind garlic and ginger and all the spices, marked with a *, together.
Add the ground spices, and cook in for a minute or so.
Add the tomatoes and stir them in.
Add the hot water/stock (I used a 400 gm. empty tomato tin to measure stock, as it is roughly the amount of liquid you need.
Turn the heat down to a low simmer, until meat is nearly cooked.
Meanwhile, peel the lemon with a potato peeler in 4-5 long strokes, then chop fine with a sharp knife (or use a lemon rinder)
Chop coriander stalks and leaves separately, as the stalks take a little longer to soften
Add the chopped spinach and stalk ends of fresh coriander to the meat and stir in. Cook slowly until sauce is thickened.
Save a small amount of coriander leaves for garnish, and add the remainder, along with lemon rind. Stir them in.
Add the juice of the lemon and stir in well. Cook for another five minutes.
Transfer to a serving bowl, garnish with saved coriander leaves and serve hot with Nan and Boiled Rice.
