====== Pork Parsnip Chard Keema ======
{{tag>Recipe Carne 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  ½  | cup | rice|
|  10  | oz | Ground Pork |
|  2  | cups | Diced Parsnips |
|  1  | ea | Lime |
|  4  | ea | Green Onions |
|  2  | cups | Chard |
|  ¼  | cup | Yogurt |
^ Simmer Sauce Base ^^^
|  1  | tbsp | Cashew Butter |
|  1  | tbsp | Garem Masala |
|  2  | cloves | Garlic |
|  1  | tbsp | Fresh Ginger |
|  1  | tsp | Tumeric |
|  1  | tsp | Coriander |
|  ½  | cup | Crushed Tomatoes |
|  ½  | cup | Coconut Milk |
^ Spice Blend ^^^
|  1  | tbsp | Curry Powder |
|  ½  | tsp | Tumeric |
|  ½  | tsp | Corianader |
|  ½  | tsp | Cumin |
|  ½  | tsp | Cinnamon |
|  ½  | tsp | Ground Ginger |

  - Prep
    - Preheat oven to 350° F
    - Drain meat and crumble.
    - Dice Parsnips
    - Zest and juice lime (keep separate)
    - Slice onion greens very fine, coarsely chop whites. Keep separate.
    - Separate chard leaves and stems.  Tear leaves into bite sized chunks and chop stems into small pieces.
    - Mince garlic and ginger.
  - Cook
    - Heat rice then add 1 cup boiling water.  Cook in oven for 25 minutes.
    - Simmer Sauce Base
      - Combine Cashew Butter, Garem Masala, Garlic, Fresh Ginger, Tumeric, Coriander, Crushed Tomatoes, and  Coconut Milk
    - Spice Blend
      - Combine Curry Powder, Tumeric, Corianader, Cumin, Cinnamon, and Ground Ginger.
    - Yogurt sauce
      - Put yogurt and 1 tbsp Simmer Sauce Base in a small bowl.
      - Add lime zest and half the lime juice.
      - Add green onion tops
      - Stir, season with salt and pepper and set aside.
    - Keema
      - Add chard stems to a medium oiled sauce pan.  Cook for 2 to 3 minutes until soft.
      - Add pork.  Cook for 2 to 3 minutes.
      - Add parsnips and Spice Blend.  Cook for 1 minute.
      - Add Simmer Sauce Base and 1 cup water.
      - Bring to a boil then reduce to a simmer for 8 to 10 minutes.  Cover for first 6 to 8 minutes.
      - Add chard leaves and wilt.  Simmer for 2 to 3 minutes until thickened.
      - Remove from heat and rest for 2 to 3 minutes.
      - Add remaining lime juice.
    - Serve
      - Serve keema over rice, topped with yogurt sauce.