Spinach Curry Rice

for three to four servings

1 bunch / SPINACH
1/2 lb / MIX OF GROUND PORK AND BEEF
1 / MEDIUM YELLOW ONION
2 clove / GARLIC
2 " (5cm) / GINGER
2 cup / VEGETABLE or CHICKEN BROTH
1 1/2 cup / WHOLE PEELED TOMATO
2 leaf / BAY LEAF
2 tbsp / ALL PURPOSE FLOWER
2 piece / RED CHILI PEPPER or 1 tsp / RED CHILI FLAKE

for the spice mix

4 tbsp / CURRY POWDER
1 tbsp / GARAM MASALA
1 tbsp / CUMIN POWDER

SHORT GRAIN RICE to serve w/ or w/o 6 GRAIN MIX
CAMEMBERT CHEESE to serve (optional)
OLIVE OIL to cook
SALT to taste

Cook finely chopped garlic, ginger and onion in a pot until golden. About 20 min.
Add meat, chili and bay leaves. Stir.
Add flower and half of spice mix. Stir.
Add broth and tomato. Crush tomato and stir more.
Add one tsp of salt. Cover and cook for about 30 min.
Chop spinach into 1/2" strips (1.3 cm). Heat oil in pan and cook spinach over high heat for about 1 min. Sprinkle some salt.
Add spinach and remaining spice mix in pot. Cook for about 5 min. Taste and add salt as necessary.
Serve on rice with slices of cheese to aside.