Serves 4 to 6 as a starter

• 500g free-range beef mince
• 1 tbsp ghee
• 1 medium onion, finely diced
• 1 clove garlic, chopped
• 1 tsp fresh ginger, chopped
• 1½ tsp turmeric
• 2 tsp cumin
• ½ tsp cayenne pepper
• 1 ripe tomato, chopped
• 2 tbsp raisins
• 1 tbsp apricot jam
• 2 tbsp chopped chives
• 2 tbsp almond flakes, toasted
• salt and pepper
• 12 leaves of fresh spinach, washed well – they must be large but not tough and still soft and flexible
• toothpicks

For The Salsa

• 2 ripe tomatoes, chopped
• 1 medium onion, sliced
• 1 handful fresh herbs (parsley, chives)

1 Heat the ghee in a pan on medium to high heat until hot. Add the onion and cook until lightly browned.
2 Reduce heat and add the garlic and ginger. After a few stirs, add the spices and stir continuously for about a minute.
3 Then add the tomato and allow to soften. Add the mince and mix through until the meat is cooked.

4 Then mix in the raisins, jam, chives, almonds and season with salt and pepper. Allow to cool slightly before making the spinach rolls.
5 Place about 2 tbsp of mince filling in the top third centre of your spinach leaf. Fold in the sides, then roll in from the top. Secure your roll with a toothpick. If this is a starter, make smaller ones; for a main course, they can be bigger.

6 Place in a bamboo steamer with steam already coming through, and steam until the leaves are bright green and soft and the filling is warmed through. Handle carefully so the rolls don’t break up.

7 Mix the tomato, onion and chopped herbs to make a salsa to serve with the rolls.

Text and image: Fairlady