Keema palak – minced lamb with spinach is a popular Pakistani/Indian dish made with minced/ground meat (usually lamb or beef) and spinach. The minced meat is cooked with onions, ginger, garlic, tomatoes, and a blend of spices such as cumin, coriander, turmeric, and garam masala. The spinach is then added to the mixture and cooked until tender. The dish is often served with chapatti, rice or naan bread and can be enjoyed as a main course with the family.
What is keema?
Keema, also known as kheema or qeema, is a South Asian term for minced meat that is typically used to make a variety of dishes in Indian, Pakistani and Bangladeshi cuisines. The meat can be minced beef, lamb, chicken or goat and is often cooked with spices and vegetables to create flavourful dishes such as keema palak curry, keema biryani or keema samosas.
Is keema palak healthy?
Traditional keema palak recipes are pretty high in calories, however the recipe below is much healthier with lower fat content and salt. Keema palak is a nutritious dish as it contains protein from the meat and a serving of vegetables from the spinach, tomatoes and onions. Spinach is an excellent source of vitamins and minerals, including iron and calcium.
What is the difference between palak and saag?
Palak and saag are both leafy green vegetables used in Pakistani/Indian cuisines. Palak specifically refers to spinach, while saag can refer to any leafy green vegetable, such as mustard greens, collard greens, or kale. Saag is often used interchangeably with palak in some South Asian dishes, but it has a slightly different taste and texture than spinach. Palak has a milder flavour and is more tender, while saag is slightly bitter and has a slightly tougher texture. Most adults and children prefer palak over saag.
Keema Palak – Minced Lamb with Spinach
Materials
- 500 grams Keema (lean lamb or beef works really well)
- 250 grams Fresh spinach (pre-washed and finely chopped)
- 2 tbsp Olive oil
- 2 small Brown onions
- 2 large Ripe tomatoes
- 1 handful Fresh coriander
- 2 tbsp Ginger or ginger paste
- 1 bulb Garlic
- 2½ tsp Red chilli powder
- 1 tsp Salt (and extra to taste)
- 1½ tsp Turmeric powder
- 2 tsp Garam masala
- 2 cups Water (and extra as needed)
- 2 small Fresh green chillies
Instructions
- In a pan, fully sauté finely chopped onions in olive oil until they're soft and browned. This takes approximately 10 mins on medium heat. Half way through, add the ginger and garlic (finely chopped/crushed). Add water if the pan looks dry.
- Add in the spices and salt (apart from the garam masala) and cook until the fragrances are released.
- Add in chopped tomatoes and cook until they're fully mushed into the rest of the ingredients. Remove the skins. Add in the chillies and cook for a further 10 mins. Add more water if the pan looks dry.
- Add in your coriander – chopped.
- Remove the skins of the chillies from the pan.
- Add in the mince and cook thoroughly, mixing to coat the onion/tomato mix with the mince. Add further water as needed. Once browned, lower the heat slightly and allow to simmer for a further 10 mins.
- Add in your chopped spinach and cook for a further 10-15 mins until the dish looks like the picture above. This will require regular stirring.
- Serve up and garnish with fresh coriander and enjoy!
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