Original recipe here: https://www.worthypause.com/blog/2018/3/samosa-chaatdish-tater-tot-hotdish-recipe
I have halved the amounts and translate to British kitchens
Harris Walz Hotdish (aka palak keema aka Samosa Hotdish)
serves 4
Ingredients
2 medium yellow onions, minced finely
1 tablespoon vegetable oil
3 medium garlic cloves, minced
2 tsp fresh ginger, minced or grated
optional chopped hot pepper (or add 1 tsp dried)
1 Tablespoon garam masala
1 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric
1/2 tsp cinnamon
500gr ground beef or lamb
salt and pepper, to taste
1 tin chopped tomatoes (Mutti is best) or 2-3 fresh Tomatoes, diced or 250 ml or so passata
1 big bag of fresh spinach (c250 gr) - cook in microwave, chop and squeeze out water
juice of one lemon or lime
a handful fresh coriander, chopped
1/2 cup frozen peas
1 package of potato croquettes or hash brown mini bites
Chop and prep all your ingredients before you start cooking.
In a large sauté pan with a lid add oil and fry onions on medium heat, stirring frequently until they are translucent. Add ginger and garlic and fry for a minute or two until fragrant. add hot chilli now if using.
Add the garam masala, cumin, coriander, turmeric and cinnamon [and dried chilli if using] and stir to coat everything.
Add and brown the meat.
Preheat the oven to around 175C
Add the tomatoes. Simmer on low, covered, about 15-20 minutes or until the tomatoes melt into the stew, stirring occasionally. [less time if passata]
Stir in the spinach, peas, lemon juice and coriander. Add salt and pepper as desired. Turn off the burner.
Transfer the palak keema into an oven proof dish. Top with a single layer of croquettes.
Bake for 30-40 minutes or until the tots are crispy and golden brown.
Serve!
