Hara keema with spinach and mint

Hara keema with spinach and mint

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Minced meat is a popular ingredient in Indian cooking. I certainly love using it because of its versatility – koftas, kababs, Indian-style pâtés and simple curries are just the tip of the huge collection of Indian minced meat recipes. This green curry – hara means ‘green’ in Hindi – has a delicious fresh tang, and it can be cooked and ready to serve in 30 minutes. Eat it with Pooris, Parathas or Chapattis.

Ingredients

Quantity Ingredient
200g english spinach, washed thoroughly and roughly chopped
2 tablespoons mint leaves
1 tablespoon coriander leaves
2 tablespoons vegetable or canola oil
2 green cardamom pods
2.5cm cinnamon
4 cloves
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 small onion, chopped
3 green chillies, chopped
750g minced beef, lamb or goat
1/2-1 teaspoon salt, or to taste
1/2 teaspoon ground white pepper
185g plain yoghurt
1/2 teaspoon Garam masala

To serve

Quantity Ingredient
Pooris
or Parathas
or Chapattis

Method

  1. Blanch the spinach in a large saucepan of boiling water for 2 minutes. Drain, allow to cool a little, then transfer to a food processor. Add the mint and coriander leaves and process to a purée. Set aside.
  2. Heat the oil in a large heavy-based saucepan over a medium heat. Add the cardamom pods, cinnamon and cloves and heat until they begin to crackle. Immediately add the ginger and garlic pastes and cook, stirring continuously, for about 1 minute. Add the onion and chilli and sauté, stirring occasionally, for about 4 minutes, or until the onion is golden brown.
  3. Add the meat, salt and white pepper, and stir to mix together and break up the meat with the back of the spoon so that it separates rather than clumping together. Sauté over a medium heat, stirring occasionally, for about 15 minutes, or until the meat is browned.
  4. Stir in the yoghurt and cook over a medium heat for 5 minutes, or until the mixture is almost dry. Stir in the reserved spinach purée and heat through.
  5. Sprinkle over the garam masala and stir through, then serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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