Minced Lamb Spinach Curry Recipes

LAMB AND SPINACH CURRY

Steps:

• Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
• In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• Chop the coriander stems and add to the curry.
• Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

MINCED LAMB SPINACH CURRY

Steps:

• Heat up oil in a pan and add cumin seeds and fennel seeds
• Add the onions and saute them till translucent or soft
• Add the tomatoes and saute till they are soft
• Add the minced lamb and saute for 5 minutes
• Add the turmeric powder, red chili powder and the coriander powder
• Saute everything for a couple of minutes
• Add the 2 tsps of salt
• Add 2 cups of water and bring it to a boil
• Once it starts cooking reduce the flame or heat to a medium and cover it with a lid and let it cook for 20 minutes or till the meat is thoroughly cooked.
• Once the meat is fully cooked add the chopped spinach and cook for another five minutes.
• Grind the coconut and cumin seeds together ( from ingredients for grinding section above)
• Add the ground paste of coconut and the cumin and let it cook till the bubbles appear.
• Switch off the stove and garnish with cilantro or spring onion

LAMB MINCE WITH SPINACH (KEEMA SAAG)

Steps:

• 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.