Kheema Saag – Sybaritica

Kheema Saag is a delicious dry Indian Curry that is very easy to make and pairs mincemeat and greens and a richly aromatic blend of spices.

Servings: 4 as part of an Indian Meal

  • 1 lb. Ground Beef
  • 1 package Baby Spinach
  • 1 small Onion finely chopped
  • ½ cup Cream
  • 3 tbsp. Tomato paste
  • 3 tbsp. Chili-Ginger-Garlic Paste
  • 1 tbsp. Cumin Seed
  • 1 ½ tbsp. Coriander Seed
  • 1 tsp. Cayenne Pepper
  • 2 tbsp. Turmeric
  • 1 tsp. Salt
  • 1 tsp. ground Black Pepper
  • Toast the cumin and coriander seeds in a dry pan, then grind them together and mix them with the Cayenne pepper and Turmeric.
  • Brown the minced meat in a sauté pan and then drain off the excess fat.
  • Add the Cumin seed, Tomato paste and the Chili-Ginger-Garlic paste and stir well until incorporated and cooked through. Remove to a bowl and set aside.
  • Fry the onion in a little oil until soft and then add the dry spice blend. Stir until the aroma is released and then add the spinach leaves and a few tablespoons of water to make some steam.
  • When the Spinach is wilted, add the meat mix back into the pan along with the cream and a half-cup or so of water.
  • Continue to cook over medium heat until the liquid is almost entirely absorbed.
  • Serve immediately, or chill overnight to let the flavors meld and reheat for service the next day.