Pork Parsnip Chard Keema

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