Beef and Spinach Keema Recipe

As you will be able to tell by looking at my blog, I totally love keema curries.

Keema is a curry made using minced meat that can be eaten with bread, dosa or rice.

Today I cooked a beef and spinach keema curry and it tasted fabulous. If you have never tried spinach in an Indian style curry then you really must as the combination of spices, onions and spinach is out of this world.

I ate mine with fluffy brown rice made using my pressure cooker.

Spinach is high in Vitamin C, Vitamin A, Folate, Magnesium, Iron and many more Vitamins and Minerals.

This recipe is really easy to cook with my step-by-step picture recipe guide to help you along the way.

You can add as little or as much chilli as you like, extra mushrooms also taste good in this recipe.

The smell of this tasty curry is amazing so remember to take in all those lovely aromas as you cook it.

You can make fabulous Indian style recipes at home too so get cooking with Jeena.

Ingredients for Beef Keema Recipe
1 Pack Lean Minced Beef
1 Onions (chopped)
2-3 Garlic Cloves
2 Inch Fresh Ginger
1 Large Flat Mushrooms (chopped small)
2-3 Handfuls Fresh Spinach Leaves
1 Red Pepper (chopped small)
1 Cup Water
1 Tbsp Tomato Puree
Rapeseed Oil (or other vegetable oil)
1 Tbsp Dried Coconut or Creamed Coconut

For the Spices
1 tsp Chilli Powder
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
1 tsp Turmeric
Pinch Yellow Mustard Seeds
Pinch Black Kalonji Seeds
Pinch Cumin Powder
Pinch Coriander Powder
Pinch Salt (optional)
Pinch Paprika

How to make Jeenas Kitchen Beef and Spinach Keema Curry Recipe

Place the chopped onion into a blender and blend into a paste.

Heat some oil in a large pan/wok and fry the onions on a medium heat stiring always for a few minutes.

Blend the garlic ginger and chilli.

Add blended garlic mixture with turmeric, mustard and kalonji seeds.

Cook for a few minutes stiring well.

Turn the pan heat off.

Take the curry base mixture from the pan and blend it into a thick paste.

You can add a drizzle of oil and a little splash of water to the mixture to held it blend together.

Now pour it back into the pan.

Turn the heat back on.

Add the cup of water, 1 tsp cumin, 1 tsp coriander, 1/2 tsp Cayenne, pinch methi leaves and 1/2 tsp paprika.

Stir well bring to the boil and simmer for a few minutes.

Add the tomato puree, red peppers and beef.

Simmer for 5-10 minutes chopping at the minced beef and stiring from time to time.

Add mushrooms.

Simmer for 5-10 minutes.

Add the coconut, stir well.

Add a pinch of paprika, cumin and coriander and salt (optional) with a drizzle more of oil.

Once your keema curry is cooked and thickened add the fresh spinach leaves.

It looks a lot of spinach at first but the leaves soon cook down a lot smaller and wilt.

Stir well and add fresh coriander leaves.

Only cook for a few minutes as coriander and spinach leaves cook very quickly.

Smell the aromatic flavour of this delicious beef and spinach keema curry recipe.

Enjoy your tasty keema curry with rice, bread or dosa.

For more curry recipes check out my curry recipes index page and see full step-by-step picture guide recipes for each one.

Stuffed Spinach Recipe

I love to eat spinach whether it be in a salad raw or cooked in a curry or dhal or stuffed like this recipe here.

My stuffed spinach recipe is very easy to make, once you have cooked the filling the stuffing of the spinach and further cooking is simple and takes no time at all. Spinach cooks very quickly so there is not much waiting for the finished dish once you have stuffed the spinach.

I use a spiced lamb mince filling and serve it with freshly cooked Basmati rice, it tastes wonderful with but you can serve this with potatoes or side of your choice.

Ingredients for Jeenas Stuffed Spinach Recipe
1/4 Onion (diced)
1 Medium Leek (diced)
1 Medium Tomato (tomato)
Few Drops Worcestershire Sauce
Lean Minced Lamb
Bag Fresh Spinach Leaves (washed)
1 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/4 -1/2 tsp Dried Thyme
Pinch Ghormeh Sabzi or Dried Methi/Coriander
Salt and Pepper to Season
4-6 Mushrooms (diced)
1 Garlic Clove (crushed)

Note...you can add 1/2 - 1 tsp of Chiili powder for a little extra spice is you desire.

Picture of freshly washed spinach leaves.

Picture of spinach leaves ready to be rolled up and stuffed with lamb.

How to make Jeenas stuffed spinach recipe

How to make the filling..

Pour a little oil in a large pan and cook the leeks, onions and tomato until they start to soften.

Add the garlic, stir well.

Add mushrooms.

Add all of the dried herbs and spices, stir well.

Add minced lamb and Worcestershire sauce salt and pepper to season, stir well.

Cook until the mince has browned.

How to stuff the spinach..

Take a large piece of tin foil and lay it out flat.

Take the spinach leaves and lay them flat on top of the tin foil.

Make sure that the leaves over lap one another and that there are no gaps.

Make sure there is plenty of spinach on top of the tin foil, spinach cooks very quickly and wilts easily so you need to have a good amount of spinach.

Spoon the lamb mince filling into the corner of the spinach.

Leave space at the edges.

Do the same all along the spinach remembering not to place the filling near the edges.

Carefully start to roll up the spinach leaves using the tin foil.

Once you have rolled the spinach enough to where it touches underneath gently lift the tin foil away a little.

Roll the spinach up so that the tin foil is not in the centre of the spinach roll.

Twist the ends and place onto a long baking tray.

Pour some hot water onto the oven tray.

Place into a hot oven at 180C for 10 -15 minutes.

Once cooked slice into sections and serve with rice or potatoes.

Enjoy this delicious stuffed spinach recipe.