Ground Beef With Spinach and Fresh Mint

Name: Ground Beef With Spinach and Fresh Mint
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 10 ounces fresh spinach, stemmed and washed; 1/2 cup fresh cilantro stem; 1/4 cup fresh mint leaves; 1/4 cup canola oil; 1 cinnamon stick (1-inch piece); 8 green cardamom pods; 6 whole cloves; 4 garlic cloves, finely minced; 2 inches piece fresh ginger (peeled and grated); 1 large onion, quartered, then sliced 1/2-inch thick; 1 fresh hot green chili pepper, cut crosswise into 1/2-inch rounds; 1 teaspoon salt (to taste); 1 1/2 lbs lean ground beef; 1/2 teaspoon ground black pepper; 1 cup plain yogurt, whisked until smooth; 1/2 teaspoon garam masala

Submitted by Sandi From CA

"The fresh taste of mint makes this taste light even for a beef dish and because it’s a dry curry, it doesn’t warm you up the way a steaming, brothy beef stew does."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 4

ingredients

GREEN PASTE
10 ounces fresh spinach, stemmed and washed
¹⁄₂ cup fresh cilantro stem
¹⁄₄ cup fresh mint leaves
REMAINING INGREDIENTS
¹⁄₄ cup canola oil
1 cinnamon stick (1-inch piece)
8 green cardamom pods
6 whole cloves
4 garlic cloves, finely minced
2 inches piece fresh ginger (peeled and grated)
1 large onion, quartered, then sliced 1/2-inch thick
1 fresh hot green chili pepper, cut crosswise into 1/2-inch rounds
1 teaspoon salt (to taste)
1 ¹⁄₂ lbs lean ground beef
¹⁄₂ teaspoon ground black pepper
1 cup plain yogurt, whisked until smooth
¹⁄₂ teaspoon garam masala

directions

For the green paste, bring 2 inches of water to a boil in a large saucepan over high heat. Add the spinach and stir. Cover and steam, stirring every now and then, until wilted, about 5 minutes. Puree in a blender (with any remaining water) along with the cilantro and mint leaves. Set aside.
Heat the oil with the cinnamon stick, cardamom, and cloves in a large, heavy-bottomed casserole over medium-high heat and cook, stirring, until the cinnamon unfurls, about 2 minutes.
Add the garlic and ginger and cook stirring, 1 minute. Add the onion, green chile, and salt and cook, stirring, until the onion begins to brown around the edges, 8-10 minutes.
Stir in the beef and black pepper and cook, stirring, 5 minutes. Add the yogurt 2 tablespoons at a time and stir well after each addition. Simmer gently, stirring every now and then, for 5 minutes. Add the green paste, bring to a boil, reduce the heat and simmer 5 more minutes.
Stir in the garam masala and cook 1 more minute. Taste for salt, Serve hot.