Those of you who know me, I love, love, love spinach! I pretty much add it to anything and everything I cook (yes even in my rice).
So, Thursday morning I was switching channels on my TV (which I never do early in the morning) and suddenly I heard of a Spinach festival in town. I was excited to just go check it out but voila their website mentioned there would be a Recipe Contest…
How could I resist – I had two days to decide whether or not I was going to participate as this would be my first competition and if so what was I going to make!??
The day off the competition as I was getting ready to prep the food… I injured my toe badly… I was afraid I wouldn’t be able to do it… but the Spinach was calling, lol.
So I iced up my toe for an hour and got ready to cook! with 3 hours to the competition.
In a couple of hours I was done with the cooking but sadly completely forgot to take the final picture of the rolls. The festival folks however did take a picture and I will post it once I have it.
The good news though… I won!!! I came in first in the Appetizer Category. So exciting. I loved it. Hope to participate again next year 🙂
So here is the recipe:
1 pound Lean Beef – I used 95% lean beef
1- 10 oz packet of Frozen Spinach
1 Red Onion – diced
2 Small Tomatoes – diced
2 Small Green Chilies – chopped
1 tsp of Chopped Cilantro leaves
1 tsp Ginger Paste
1 tsp Garlic Paste
Whole Garam Masala:
• 1 Small Cinnamon stick
• 2 Cloves
• 4 Whole Black Peppercorns
• 2 Bay Leaves
¼ tsp Cumin Seeds
¼ tsp Red Chili powder
¼ tsp Turmeric powder
¼ tsp Coriander powder
¼ tsp Cumin powder
¼ tsp Black Pepper Powder
A pinch of Garam Masala
Salt to taste
2 tbs of Shan Spice Mix for Keema Curry
2 tbs of Oil
1 Packet of Egg Roll wraps – I used the All natural Nasoya Egg Roll Wraps
(Note: if you have leftover keema you can use it to eat with Rice or Roti (Bread) or just make more rolls – you will need 2 packets in this case)
Oil for frying
In a heavy wok add the Oil, Cumin Seeds, Whole Garam Masala and let it sputter.
Add the onions and the cook till golden brown.
Add tomatoes & Green Chilies.
Add the Ginger and Garlic Paste.
Cook till the raw smell of the Ginger and Garlic paste disappears.
Add the minced meat.
Cook for a few minutes.
Add the remaining spices and salt except for the Shan spice mix.
Add the Cilantro leaves.
Add ½ a cup of Water.
Cook well for at least 15 minutes.
In the meantime defrost the spinach in the microwave for 3 minutes.
Add the warm spinach to the minced meat.
Add the Shan spice mix.
Cook for another 30 minutes or till all the water has dried up.
Turn the heat up to medium- high and swiftly cook the meat while mixing. continuously so it doesn’t burn.
Your dish is ready.
Now let it cool down a bit.
Place 2tsp of the mixture at the edge of the egg wrap and roll it as per desired shape.
(Note: Avoid picking up any of the large pieces of the Garam masala (Cinnamon stick, Black Peppercorn, Cloves & Bay Leaves) while placing the meat and spinach mixture on the wrap.)
Use a a mixture of all-purpose flour and water to seal the wrap.
Fry till golden brown.
Serve with Mint or Tamarind Chutney.
Happy Snacking 🙂
Link to their website: http://www.lenexa.com/parks/festivals_spinach.html