Ground Lamb with Spanish and Mint - Hara Keema

By ngteller

Ingredients

• Green Paste:
• 10 oz fresh spinach, stemmed and washed
• 1/2 cup fresh cilantro
• 1/4 cup fresh mint
• Mince:
• 1/4 cup canola oil
• 1 -in piece cinnamon
• 8 green cardamom pods
• 6 whole cloves
• 4 garlic cloves, minced
• 2 -in piece ginger, grated
• 1 large onion, quarter and sliced 1/2-in thick
• 1 fresh hot green chili - crosswise cut into 1/2 in rounds
• 1 tsp salt (to taste)
• 1.5 lbs ground lamb or lean beef
• 1/2 tsp ground pepper
• 1 cup plain yogurt, whisked smooth
• 1 tsp garam masala

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Make green paste - bring 2 inches of water to a boil in a large saucepan over high heat. Add spinach and stir. Cover and steam, stirring every now and then, until wilted (5 minutes). Puree in a processor (with remaining water) along with cilantro and mint. Set aside.

Heat oil with cinnamon stick, cardamom, and cloves in a large, heavy bottom pan/casserole over med-high heat, and cook, stirring, until cinnamon unfurls, about 2 minutes.

Add garlic and ginger and cook, stirring, 1 minute. Add onion, chili, and salt - cook and stir until onion begins to brown, 8-10 minutes.

Stir in meat and black pepper - cook and stir about 5 minutes. Add yogert 2 tbsp at a time nd stir well after each addition. Simmer gently, stirring every now and then for about 5 minutes. Add green paste, bring to boil, reduce heat, and simmer an additional 5 minutes.

Stir in garam masala and cook 1 minute. Taste for salt and serve hot.