Cold? Warm up with this Lamb Keema recipe!

Ground meat is one of the more affordable ways to buy pasture raised meat.  It costs less than $8/pound and can be made into a variety of dishes which can be eaten over the week.  One of my favorite way to eat ground meat is in this curry recipe, which can be made with ground chicken, beef, lamb, or pork.  It keeps well and even gets better overnight.  Make sure to prepare all of your ingredients before cooking this recipe.  Chop your onions, garlic, and ginger, and put all of the spices in a small bowl.  Preparing curries seems like a lot of ingredients, but becomes a breeze when you learn to organize yourself before cooking.

Here’s the recipe:

• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 inch ginger, chopped(optional.  tastes fine without it too)
• 2 tbsp. coriander
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. garam masala
• 1 1/2 pound ground meat(chicken, lamb, beef or pork)
• 2 tomatoes, chopped
• Salt and pepper
• Olive oil
• 2 cups spinach
• Juice of 1/2 lime
• 2-3 tbsp. cilantro, chopped (optional)

And the instructions:

Serves 4.

1. In a large saute pan(cast iron is great), saute the onions on medium low heat in 2 tbsp. olive oil.  This is your flavor base, so make sure to cook the onions until translucent and very soft, about 10 minutes.

2.  Stir in the onions and ginger and cook for another minute.  You may need to add more olive oil.

3.  Throw in the spice mixture, and cook for another minute.  You will definitely need to add more olive oil to form a paste.

4.  Now add your ground meat, and turn up the heat to medium high.  Don’t crowd the pan with too much meat.  You may need to cook it two batches.  You want to incorporate the spice mixture into the meat.  Season with salt and pepper and cook until no longer pink.

5.  When the meat is no longer pink, add your tomatoes.  Reduce the heat to medium low and cook for 15-20 minutes.  Stir in the spinach and cook until just wilted.  Adjust the seasoning and finish the dish with a splash of lime.  You can also sprinkle on some cilantro for an extra layer of flavor.

I like to serve this with a side of basmati with cooked with cumin seeds and peas.  Spicy, warming, and delicious!