Ingredients
-
1/2
-
3
-
3
-
1/2
-
10
-
10
-
4
-
1
-
1 1/2
-
4
-
-
-
-
-
Directions
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.,tried it loved it…. happy days,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.
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Steps
|
1
Done
|
Mix Spices Together, and Set Aside. |
|
2
Done
|
Over Medium-High Heat, Heat Oil in a Large Pan, Adding in the Onion, Ginger, Garlic and Chilies. Saute Until Soft. |
|
3
Done
|
Add Spice Mix to Onion Mixture, Allowing to Fry For 1 Minute. |
|
4
Done
|
Add Tomato Paste, Incorporating Well, and Fry For 1 Minute. |
|
5
Done
|
Add Ground Lamb, Mix Well With Mixture and Allow to Cook Thoroughly. Carefully Drain Off Any Fat. |
|
6
Done
|
Reduce Heat and Add Water and Spinach. Simmer For 30 Minutes, Being Careful not to Let Lamb Mixture Go Dry. |
|
7
Done
|
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
Done
|
Once Simmered, Keema Should Have a Paste-Like Consistency. If Mixture Is Too Wet, Simply Simmer Uncovered Until Reduced. |
