Haandi Saag Qeema

1lb fresh spinach leaves  (15oz can will do)
4 tablespoons corn oil
2 onions, sliced
1 cinnamon stick
3 black cardamoms  (green will do, but put 4 in)
4 black peppercorns
1lb minced lamb
1 teaspoon (tsp) salt
1 tsp garam masala
1 tsp ginger pulp  (1 tsp of powdered ginger will do)
1 tsp garlic pulp
1 tsp chilli powder
1 green (bell) pepper, cored, deseeded and sliced
2 tomatoes, quartered
1 tablespoon chopped fresh coriander (cilantro)

1. Wash the spinach leaves thoroughly and cook in the water left on the
leaves.  Drain, squeeze out any excess water and set aside.  If using tinned
spinach, just drain and set aside.
2.  Heat the oil in a heavy-based saucepan and fry the onions with the
cinnamon stick, cardamoms and black peppercorns for 5 minutes.
3.  Put the lamb into a bowl, add the salt, garam masala, ginger, garlic and
chilli and mix well.  (I use my hands to knead the spices into the lamb
myself)
Add the lamb mixture to the onions, lower the heat to medium and stir fry
for about 5 minutes using the bhoonoing method. (this means that you use a
wooden spoon to continually baste the lamb mixture with the spicy oil until
it's cooked.)
4.  Add the drained spinach and stir it well into the mince.  Add the green
pepper and tomatoes and stir fry for 7-10 minutes.
4.  Finally add the fresh coriander and stir fry for 2-3 minutes.

Serve with long grain rice  (basmati if possible)

It's absolutely delicious!  One of my all time favourite meals.

Tweed

Yes, a whole cardamom is 1 pod.  You put the pods in as they are.

Tweed

Okay, try the lamb recipe, see how you like it and I'll share my kebab
recipe when I have a bit more time.

Tweed