Lamb Mince With Spinach (Keema Saag)

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.

  • 1 12

    teaspoons fresh ginger, chopped finely (or ginger paste)

  • 1

    teaspoon salt (to taste)

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.

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