David's Recipe for Ground Meat with Basil or Spinach
A few decades ago, a young lady in Oregon taught me a recipe like this one based on spinach. A few weeks ago, I came across a Thai recipe similar to hers but based on basil.
Main Course, Thai, American
- 1 kg ground chicken or beef
- Oil for sauteing
- 700 gm fresh spinach, or basil, or a mixture of the two. The results will be very different, of course, depending on what you choose.
- A few minced chilis, to taste. For the Thai version, the results should be hot.
- 5 cm fresh ginger, minced
- 3 cups boiling water
- 3 soup spoons corn starch
- 1/4 cup lukewarm water
- 1 cup raw tehina
- 1 cup hot water
- 3 soup spoons soy sauce
- Brown the meat.
- Mix in the spinach or basil, chilis, and ginger. Lower the flame to medium and saute until the leaves are somewhat wilted, about 2 minutes.
- Mix in the boiling water.
- Mix the cornstarch into the lukewarm water and stir into the meat-and-greens 'soup'. Reboil the mixture, then simmer for 5 minutes.
- Mix the hot water gradually and thoroughly into the tehina.
- Lower the meat mixture to the lowest simmer possible and add in the tehina mixture.
- Mix in the soy sauce.
- Serve with white or brown rice.