Margaret’s Afghan Spinach and Beef

In a skillet with a lid, heat some oil over medium heat. Throw in a couple tablespoons of mustard seeds and put the lid on. After they are done popping wildly, take the lid off.

Throw in 1 onion with 2 cloves garlic and about 1 tsp minced ginger.
Add a package of frozen chopped spinach, cover it and steam until it’s done (add a little water if necessary).
Puree the above.

In the same skillet, saute 1 lb ground beef. Drain off the grease. Mix in spinach puree, 8 oz yogurt, about 8 oz tomato sauce or puree, 2-3 tsp garam masala, 1 tsp tumeric, and salt to taste.

Serve over rice.