Keema Saag

Amidst the myriad of Indian cuisine, Keema Saag emerges as a heartwarming favorite. A graceful coupling of well-seasoned minced beef and leafy green spinach, this dish promises a phenomenal nutritional profile – rich in high-quality protein, iron, and vitamins.

In this recipe, we put a healthy twist on the traditional Keema Saag, ensuring it's not just flavorsome, but also nutrient-dense and easy to make.

Ingredients:

• 500g Black Angus Beef Minced
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 inch piece of fresh ginger, grated
• 1 cup of finely chopped fresh spinach
• 1 can of diced tomatoes (400g)
• 2 tablespoons of vegetable oil
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 teaspoon of turmeric
• 1 teaspoon of garam masala
• Salt to taste
• Chilli powder to taste (optional)
• 1 tablespoon of fresh lemon juice
• Yogurt and fresh coriander for garnish

Instruction:

1. Heat the oil in a large saucepan over medium heat. Add the chopped onions and sauté until softened and golden.

2. Stir in the minced garlic and grated ginger and cook for another minute until the raw smell disappears.

3. Now add the ground cumin, coriander, turmeric, and garam masala. Sauté for a minute to let the spices bloom.

4. Add the minced beef to the saucepan and brown it, making sure to break up any large clumps.

5. Once the meat is browned, add the diced tomatoes, mixing well. Lower the heat, cover the saucepan, and let it simmer for about 15 minutes.

6. Stir in the chopped spinach and continue to cook for another 10-15 minutes until the spinach wilts and blends into the meat mixture.

7. Season with salt and optional chilli powder (if you prefer a bit of heat).

8. Remove from heat, and stir in the fresh lemon juice.

Garnish the Keema Saag with a dollop of yogurt and freshly chopped coriander. Serve over whole grain or brown basmati rice for a wholesome meal or with whole-wheat chapatis for a lighter option.