Fragrant Beef Cooked In Mint and Spinach

• 1 tablespoon five-spice powder (see note)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon lemongrass (see note), finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 1/4 pounds ground round
• 6 ounces ground pork
• 2 cups loosely packed mint leaves
• 32 large spinach leaves, stemmed
• Vegetable oil

1. In a large bowl, mix the five-spice powder, curry, turmeric, sugar, soy sauce, lemongrass, garlic, pepper and salt.
2. Add the beef and pork and mix well.
3. Set aside to marinate for 30 minutes.
4. Meanwhile, bring a kettle half full of water to a boil.
5. Place the mint in a mesh strainer and dip the strainer into the boiling water for 30 seconds.
6. Immediately plunge the leaves into a bowl of cold water.
7. Bring the water back to a boil and add the spinach.
8. Cook for 30 seconds, or until just wilted and bright green.
9. Immediately drain the leaves and plunge them into a bowl of cold water.
10. When the spinach and mint are cool, drain and pat dry with paper towels.
11. Preheat the broiler.
12. Form the meat into balls a little smaller than golf balls.
13. (You should have about 32.)
14. Elongate the balls slightly into football shapes.
15. Press 5 or 6 mint leaves over the surface of each piece and wrap in a spinach leaf.
16. Lightly oil a baking sheet, place the wrapped meat on it and broil until the leaves are evenly browned and the meat is cooked through, 6 to 7 minutes.
17. Serve hot with spicy star-fruit salad (see recipe).

fivespice powder, curry powder, turmeric, sugar, soy sauce, garlic, freshly ground black pepper, salt, ground round, ground pork, mint, spinach, vegetable oil

Taken from cooking.nytimes.com/recipes/10381 (may not work)