I've had a few requests for the recipe for the keema that has become a staple of my lunches at work, and it's super simple, so I wanted to share it here.
Ingredients
- 1 TBSP coconut oil or ghee (clarified butter)
- 1/2 medium onion, diced
- 4 cloves of garlic and an equal quantity of fresh ginger root, minced
- 3-4 TBSP of your favourite curry powder (I highly recommend Fusion Spice Works' mix)
- 1 kg ground meat (beef, lamb, turkey or chicken)
Method
- In a large sauté pan over medium heat, sweat the onions in the ghee or coconut oil until translucent, about 2-3 minutes
- Add the minced garlic and ginger, and cook for another 2-3 minutes
- Add the curry powder and mix well
- Increase the heat to high, mix in the ground meat with the onion/garlic/ginger/spices, and brown well.
- Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally, to let the flavours combine.
Notes
Makes 4 servings for men / 6-8 servings for women
I usually eat this with 2 cups of chopped greens (a mix of baby kale, spinach, chard and beet tops), a whole tomato chopped up or made as a fresh tomato chutney/salsa (not pictured) and a small amount of starchy carbs (rice or quinoa). This gives me about 50-60 g of protein, a good sized serving of leafy greens, some more veg, a little bit of healthy carbs, and a whole lot of flavour!