1/4 cup oil
1-1/2 TBL cumin seeds
1-1/2 lb ground hamburger or lamb
4 TBL grated fresh ginger
2 packages frozen spinach, thawed and drained
1 can diced tomatoes with juice
1 TBL tomato paste
2 tsp ground turmeric
2 tsp curry powder
1 tsp Keema (packaged spice mix shown at right; keema means “curry” — this 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 kosher salt
1/2 tsp ground black pepper
Juice of 1/2 lemon
4-5 TBL fresh chopped cilantro, including minced stems
Note: if you prefer, omit the lemon juice and add 2-3 TBL home-made 24-hour yogurt for an alternate flavor / creaminess
Heat oil in a medium-sized pot over medium heat.
Add cumin seeds and cook until fragrant, 2-3 minutes.
Add meat, cooking and stirring until it is in broken into fine pieces and no longer pink.
Stir in ginger, cook for 2 minutes.
Stir in spinach, cook for 2 minutes.
Add diced tomatoes, tomato paste, turmeric, curry, and keema, stir well and cook for 5 minutes.
Stir in ground cumin, cinnamon, cloves, garam masala, salt and pepper, cook for 2 minutes.
Stir in lemon juice, or omit it and add 24 hour home-made yogurt if you’d like this dish to have a creamy consistency.
Stir in fresh cilantro and serve with cooked basmati rice.