Ground Beef With Spinach and Fresh Mint |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The fresh taste of mint makes this taste light even for a beef dish and because it’s a dry curry, it doesn’t warm you up the way a steaming, brothy beef stew does. Ingredients:
10 ounces fresh spinach, stemmed and washed |
1/2 cup fresh cilantro stem |
1/4 cup fresh mint leaves |
1/4 cup canola oil |
1 cinnamon stick (1-inch piece) |
8 green cardamom pods |
6 whole cloves |
4 garlic cloves, finely minced |
2 inches piece fresh ginger (peeled and grated) |
1 large onion, quartered, then sliced 1/2-inch thick |
1 fresh hot green chili pepper, cut crosswise into 1/2-inch rounds |
1 teaspoon salt (to taste) |
1 1/2 lbs lean ground beef |
1/2 teaspoon ground black pepper |
1 cup plain yogurt, whisked until smooth |
1/2 teaspoon garam masala |
Directions:
1. For the green paste, bring 2 inches of water to a boil in a large saucepan over high heat. Add the spinach and stir. Cover and steam, stirring every now and then, until wilted, about 5 minutes. Puree in a blender (with any remaining water) along with the cilantro and mint leaves. Set aside.
2. Heat the oil with the cinnamon stick, cardamom, and cloves in a large, heavy-bottomed casserole over medium-high heat and cook, stirring, until the cinnamon unfurls, about 2 minutes.
3. Add the garlic and ginger and cook stirring, 1 minute. Add the onion, green chile, and salt and cook, stirring, until the onion begins to brown around the edges, 8-10 minutes.
4. Stir in the beef and black pepper and cook, stirring, 5 minutes. Add the yogurt 2 tablespoons at a time and stir well after each addition. Simmer gently, stirring every now and then, for 5 minutes. Add the green paste, bring to a boil, reduce the heat and simmer 5 more minutes.
5. Stir in the garam masala and cook 1 more minute. Taste for salt, Serve hot.
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