Kheema Palak

Spinach is one of very few vegetables that we both like and I cook it at least once a week. I usually fry the spinach or make a dal spinach ,but today i tried out  a new and a old variety that is keema palak .Kheema is a  goat or lamb meat and i mixed it with a bowl of spinach .Both palak and kheema are good for health. Yesterday i found spinach sitting in my fridge for a long time and thought of finishing it .On weekends for sure i will cook non veg ,so i thought of preaparing kheema this week.

Serves: 2-3

Ingredients:

• 3 tbsp Oil
• 2 Cardamom
• 2 Cloves
• 1/2 tsp Saha Jeera
• 1 small Onion Chopped
• 1 – 2 tsp Ginger Garlic Paste
• 2 tsp Coriander Powder
• 1 1/2 tsp Chili Powder (adjust to taste)
• 1/2 tsp Turmeric Powder
• 1/2 tsp masala powder
• Salt to Taste
• 2 cups or approx. Ground Goat or lamb Meat
• 1  6 oz or 170 gms Packet Baby Spinach Chopped (can use bunch spinach)
• Cilantro to Garnish,mint 

Preparation:

• Heat oil in a pan, add cardamom, cloves and saha jeera.  Add onions and saute until onions are translucent.
• Add ginger garlic paste and continue to saute until the rawness of ginger garlic is gone.
• Add ground kheema and cook for 2-3 minutes or until most of the liquid is evaporated.  If using raw meat, wash and add the kheema and mix well.  cover and cook for approx. 10-15 minutes until the kheema is cooked. Also adjust the chili powder and salt.
• Add coriander, turmeric, chili powder,masala powder, coriander powder and salt.  Mix well.
• Add a hand full mint leaves.
• Add Spinach, mix well, cover and cook for 2-3 minutes until spinach withers and is cooked.
• Remove the cover and continue to cook until all the liquid is gone.  Or until it is done.
• Garnish with cilantro and serve with rice or roties.