Spinach Rolls Stuffed with Ground Meat
Rinse the spinach and shake dry.
Peel the shallot and chop finely.
Rinse the tomatoes, cut into quarters and remove seeds. Cut 1 quarter of tomato lengthwise into thin strips, and dice the rest.
Heat oil in a pan and fry the ground meatin it until crumbly. Add the shallot and fry. Stir in the diced tomatoes and 50 grams (approximately ¼ cup) coconut cream, and season with salt and pepper.
Spread the ground meat mixture on the spinach leaves, roll up and place with the seam side down in a greased baking dish. Pour the remaining coconut cream over the rolls and bake in preheated oven bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 40 minutes. Keep basting the rolls with the coconut cream sauce.
Finally, season the coconut cream sauce with salt and pepper, and serve the spinach rolls garnished with tomato strips.