Minced Beef and Spinach

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 1 bunch of spring onions
  • 12 small okra, trimmed
  • 2 cloves of garlic, finely chopped
  • olive oil
  • butter
  • 250 g/9 oz minced beef
  • 1 tbsp paprika
  • 1 tbsp ground allspice
  • 1 tbsp dried chilli flakes
  • 1 kg/ lb fresh spinach leaves (no stems), coarsely chopped
  • sea salt and black pepper
  • 1 tub plain yoghurt, to serve


First chop the spring onions, both green and white bits, into pieces about 2.5cm/1 inch long. Stir-fry them with the okra, half the garlic and some salt and pepper in olive oil over a high heat for a minute or so, then set aside. Next, in a mixture of butter and olive oil, fry the minced beef with the paprika, allspice, chilli flakes, remaining garlic and some black pepper until the meat is well browned and cooked through. Season to taste with salt. Now add the chopped spinach to the meat - there is no need to add any liquid because spinach has a lot of water in it. Stir constantly until the spinach has wilted and is well mixed into the meat, then stir in the okra and spring onions. Tip the lot into a serving dish and eat with the yoghurt.