Kheema Palak (Lamb Mince with Spinach), my dad’s favorite.

In continuation with my earlier kheema preparations, today it is time to post kheema palak (lamb mince with spinach) recipe. My dad loved the lamb mince cooked with spinach and I have seen my mom cook it so often, but I have adapted it to my taste.  I do use spinach sometimes when cooking meat or chicken. We can give the gravy a nice aroma and flavour just by adding a few leaves to the masala paste when grinding the ingredients, and also a different colour.  As I like the natural colour of the vegetables, I tend to incorporate most of it in my dishes.

Spinach or any greens should not be cooked on high flame and also not cooked for a longer period. In this recipe, spinach is cooked only till it gets bit tender. With each bite we should taste the ginger and experience the spinach and onion crunch. The stock is added to make the dish little moist, it should not be watery thin.IMG_6122 INGREDIENTS USED: 1 Bowl of finely shredded spinach

2-3 Spring Onions

4-5 Garlic cloves -finely chopped

1 small piece ginger- julienned

2-3 green chillies- finely chopped

250g- boiled lamb mince

1 bowl stock of boiled mince

1 small tomato- gas flame cooked, and pureed

Turmeric/red chilli powder/salt- as per taste

oil- 2 Tbsp.

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Method:

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Heat oil in pan, add the cumin, green chillies, garlic, ginger, and when this is cooked add the chopped green onion.

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Then add the pureed tomatoes, mixing all the contents of the pan, then add the spinach to the pan and toss. Next add the turmeric, chilli powder and salt. Finally add the boiled lamb mince and mix everything. The meat should get evenly coated with the seasonings and all the other ingredients of the pan.

IMG_6117 Next add the meat stock, this is to keep the taste and make dish bit moist. Adding water will not bring out the desired taste as is obtained by adding the meat stock.

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After adding the stock, simmer the sabzi for few minutes and then put off the flame.

Serving Options: This is a side dish, which is not spicy, so one can include it in menus which have a spicy gravy as the main dish. This can also be served with a vegetarian meal that includes dals, lentils, and other vegetables. One could even use it as a sandwich filling, but then cook it as a dry sabzi with all the liquid reduced or by not adding the stock at all. The eating choices are so many, decide how you would like to eat it. Preferred choice at my home is with hot fulkas or parathas (Indian bread types).

Have fun cooking and enjoy your meal.

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