Fragrant Beef Cooked In Mint And Spinach Leaves

• 1 tablespoon five-spice powder, available at Asian food markets
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon lemon grass, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 1/4 pound ground round
• 6 ounces ground pork
• 2 cups loosely packed mint leaves
• 32 large spinach leaves, stems removed
• Vegetable oil

1. In a large bowl, combine the five-spice powder, curry powder, turmeric, sugar, soy sauce, lemon grass, garlic, pepper and salt, and mix well.
2. Add the beef and pork, and use your hands to thoroughly combine it with the spice mixture.
3. Set aside to marinate for 30 minutes.
4. Meanwhile, bring a large pot half full of water to a boil.
5. Place the mint leaves 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 water back to a boil, and add the spinach leaves.
8. Cook for 30 seconds, or until leaves are just wilted and bright green.
9. Immediately drain leaves, and plunge them into another bowl of cold water.
10. When spinach and mint are cool, drain, and pat them between layers of paper towel to dry.
11. Preheat the broiler.
12. Form the meat into balls a little smaller than golf balls (you should have about 32).
13. Elongate the balls slightly so that they are football-shaped.
14. Press 5 or 6 mint leaves over the surface of each piece, and then wrap each in a spinach leaf.
15. Place the wrapped pieces on a baking sheet drizzled with vegetable oil, and broil until the leaves are evenly browned and the meat inside is cooked through, about 6 to 7 minutes.
16. Serve hot.

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

Taken from cooking.nytimes.com/recipes/7735 (may not work)