Tuesday, September 21, 2010

Curried Ground Meat (Keema, Part 2)

Sorry about the title, inspiration left me.  Anyway, my real inspiration came from one of the recipes in Robb Wolf's new book The Paleo Solution.  As an aside, if you haven't read Robb's new book, you really should.  It's good.  He's funny.  It's a nice blend of the science from the Paleo Diet and the fun writing style of The Primal Blueprint.  Even if you're a Paleo expert, I think you could gain something from the book.  Anyway, back to the recipe.  As I looked at the recipe for Curried Pork, I thought, wow, that looks like a simplified version of Keema, with an added can of coconut milk and some fresh spinach.  But that's one thing I love about making Paleo foods -- the possibilities are endless, and the recipes can be as simple or complex as your little heart desires.  [I made a "double" batch so we'd have leftovers, but you can easily cut this recipe in half.]

  • 1 Tbs coconut oil
  • 1 onion, diced (optional)
  • 1 lb ground beef
  • 1 lb ground pork (use any combination of ground meat that you want)
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (get the no salt added kind) or 2 firm tomatoes, diced (optional)
  • 1 Tbs ginger (optional)
  • 2-4 Tbs curry powder
  • 1 tsp minced hot pepper (optional)
  • 1 can coconut milk (get the full-fat variety)
  • Spinach (I had a big tub)

Heat oil over medium heat until hot.  Add the onion and cook until softened, about 5 minutes.  Add the meat and cook until no longer pink.  Add the garlic, tomatoes, ginger, curry powder, hot peppers, coconut milk, and spinach.  Cook for a few minutes until blended together (maybe about another 5 minutes).  Cook about another 10 or 15 minutes until sauce has boiled down.  Taste and add more curry powder if needed.

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