1/4 cup oil
1-1/2 TBL cumin seeds
3 lb ground hamburger or lamb
4 TBL grated fresh ginger
3 packages frozen spinach, thawed and drained
1 8 ounce can diced tomatoes with juice (See Note 1)
1 TBL tomato paste
2 tsp ground turmeric
2 tsp curry powder
Optional: 1 tsp Keema (packaged spice mix shown at right; keema means “curry” — this blend contains small traces of shallot, and is quite spicy; reduce or omit if preferred)
1 tsp ground cumin
1 tsp cinnamon
1/8 tsp ground cloves
1 tsp garam masala
1/2 tsp amchoor (dried mango powder; typically found in Indian markets)
1/2 tsp kosher salt
1/2 tsp ground black pepper
Juice of 1/2 lemon or lime (See Note 2)
4-5 TBL fresh chopped cilantro, including minced stems
3-4 TBL pomegranate seeds, for garnish
Note 1: canned tomatoes often have a LOT of salt. Check the amount when you purchase, and depending on what you find, be sure to taste and adjust the seasoning in this recipe as you go. Better yet, use home-canned tomatoes with little to no salt.
Note 2: if you prefer, omit the lemon or lime juice and add 2-3 TBL home-made 24-hour yogurt for an alternate flavor / creaminess.
Heat oil in a large pot over medium heat.
Add cumin seeds and cook until fragrant, 3-4 minutes.
Add meat, cooking and stirring until it is in broken into fine pieces and no longer pink.
Stir in ginger, cook for 5 minutes.
Stir in spinach, cook for 5 minutes.
Add tomatoes, tomato paste, turmeric, curry, keema, and the minced stems of cilantro (reserve the leaves for garnish); stir well and cook for 10 minutes.
Stir in ground cumin, cinnamon, cloves, garam masala, amchoor, salt to taste, and pepper, and cook for 3 minutes.
Stir in lemon (or lime) juice — or omit it and add 24 hour home-made yogurt if you’d like this dish to have a creamy consistency.
Ladle into bowls, top with cilantro and pomegranate seeds, and serve.