If you are looking for a comforting, protein-packed weeknight meal that comes together in a single skillet, you are going to fall in love with my Keema Palak (Ground Lamb/Beef & Spinach). Growing up, this was the ultimate comfort food in my household—a rich, savory spiced meat hash blanketed in a vibrant, velvety spinach puree that smells absolutely heavenly. To help you plan your kitchen time, here are the key logistics: we will prep this in 10 minutes, cook it over medium-high heat (around 375°F equivalent skillet temperature) for 25 minutes, making for a total time of 35 minutes, and this recipe generously yields 4 hearty servings.
Final Dish Visual Goal
A dramatic, moody macro close-up of a rustic black cast-iron skillet filled with glistening Keema Palak (Ground Lamb/Beef & Spinach). The dish features a rich, dark-green velvety spinach base speckled with rustic bits of caramelized ground lamb, glistening with a light layer of spiced-infused cooking oil at the edges. Fresh ginger julienne and bright green cilantro leaves garnish the top, with a wisp of steam rising into the air. The lighting is a moody chiaroscuro contrast with soft warm highlights. Seamlessly integrated across the upper center of the image is the dish name "Keema Palak (Ground Lamb/Beef & Spinach)" written in vibrant, handcrafted white calligraphy with a subtle soft drop shadow. No human figures are present in the frame.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Serving Size: 4 servings
Why You'll Love This Dish
This dish is a powerhouse of flavor and nutrition. By combining spiced minced meat with earthy, iron-rich spinach, you get a meal that is naturally low in carbs, exceptionally high in protein, and bursting with traditional South Asian spices. Best of all? It requires only one pan, meaning cleanup takes mere minutes.
The Ingredients You Need
Gather these simple ingredients to get started:
- The Meat: 1 pound (450g) ground lamb or lean ground beef.
- The Greens: 4 cups fresh baby spinach (or regular spinach, washed and roughly chopped).
- Aromatics & Base: 1 large yellow onion (finely chopped), 1 tablespoon minced garlic, and 1 tablespoon freshly grated ginger.
- Tomatoes: 1 cup diced fresh tomatoes (or canned crushed tomatoes).
- Spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri chili powder (or sweet paprika), and 1 teaspoon garam masala.
- Fats & Liquids: 2 tablespoons ghee or neutral cooking oil, and 1/4 cup water (if needed to thin the sauce).
- Garnish: Fresh cilantro leaves and a squeeze of fresh lemon juice.
Step-by-Step Instructions
1. Brown the Meat
Heat your ghee or oil in a large skillet over medium-high heat. Add the ground lamb or beef, breaking it apart with a wooden spoon. Cook for about 8 to 10 minutes until the meat is deeply browned and slightly crisp at the edges. Remove the meat with a slotted spoon and set it aside, leaving the flavorful rendered fat in the pan.
2. Build the Flavor Base
In the same skillet with the leftover fat, toss in the chopped onions. Sauté them over medium heat for 6 to 7 minutes until they turn golden brown. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until their raw aroma disappears.
3. Spice It Up and Add Tomatoes
Reduce the heat to medium-low. Stir in the ground cumin, coriander, turmeric, and chili powder. Let the spices toast in the warm fat for 30 seconds, taking care not to burn them. Next, add the diced tomatoes. Cook them down for 5 minutes, pressing them with your spoon until they melt into a thick, pulpy masala sauce.
4. Blend the Spinach and Combine
While the tomatoes cook, quickly blanch your spinach in boiling water for 1 minute, then plunge it into ice water to keep it bright green. Drain well and pulse it in a food processor to a coarse puree (or chop it extremely fine). Return the browned meat to the skillet along with the pureed spinach. Stir everything together thoroughly, adding a splash of water if the mixture is too dry. Simmer on low heat for 5 minutes so the flavors meld. Finish with garam masala and a bright squeeze of fresh lemon juice.
Serving Suggestions
Serve this warm dish alongside toasted garlic naan, warm cauliflower rice, or traditional basmati rice. A side of cooling cucumber raita makes a wonderful contrast to the spiced meat.
Tips for Customization
- Switch the Meat: Ground chicken or turkey also works wonderfully if you prefer poultry.
- Spice Level: Adjust the chili powder up or down depending on your preference for heat.
- Creamy Finish: Stir in a tablespoon of heavy cream or Greek yogurt right at the end for an extra-rich sauce.
Nutritional Information
- Calories: ~340 kcal per serving
- Protein: ~28g
- Carbohydrates: ~7g
- Fats: ~22g
Frequently Asked Questions
Can I use frozen spinach?
Yes! Thaw 10 ounces of frozen chopped spinach completely and squeeze out all excess liquid before adding it to the skillet.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore its velvety texture.