Lunch · Indian · 15 min
Ground Beef Keema with Sautéed Spinach and Toasted Whole-Wheat Flatbread
- Calories
- 612
- Protein
- 50g
- Carbs
- 38g
- Fat
- 29g
Ingredients
- 198.1 g ground beef
- 55.3 g yellow onion
- 11.1 g garlic
- 110.6 g spinach
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp salt
- 1 tsp lemon juice
- 55.3 g whole wheat bread
Method
- 01Heat a heavy-bottomed skillet over medium-high heat.
- 02Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned and thoroughly cooked to an internal temperature of 160°F (71°C), about 6-8 minutes. Drain excess fat if desired, leaving a small amount in the pan.
- 03Add the finely diced yellow onion and minced garlic to the skillet. Sauté until the onion is translucent and soft, about 3-4 minutes.
- 04Stir in the ground cumin, ground coriander, and salt to bloom in the pan for 30 seconds until deeply aromatic.
- 05Add the fresh spinach in handfuls, folding it into the beef keema until just wilted and bright green, about 2 minutes. Finish with a squeeze of fresh lemon juice.
- 06Toast the whole-wheat flatbread until golden and crisp. Serve the warm keema in a bowl alongside the toasted flatbread for scooping.
Cook it with the whole plan around it
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