Wednesday, October 8, 2014

Paleo Keema over Roasted Cauliflower Rice

If you haven't had keema before, it's an Indian-spiced ground beef or lamb dish. I say this not as an expert, but as someone who Googled the term once I found a delicious-looking recipe on the paleo blog Worthy Pause.

The caveman had requested some kind of curry or other Indian-inspired dish with lamb, and after my attempt to turn him into a parsnip lover failed miserably I thought I owed it to him. Anna's original recipe was easy to follow and throw together; it's a lot of different spices, but you're basically just dumping everything together so perfect for a busy weeknight!

I served the meat over roasted cauliflower rice, which is my absolute favorite way to prepare the faux starch. I find that roasting the "rice" in the oven not only gives it a gorgeous nutty flavor, but it keeps the kitchen from stinking up from steamed cauliflower! It's also a nice method when you don't want to babysit a pot.

Paleo Keema
adapted from Worthy Pause

1 large minced onion
2 tbs. coconut oil
3 garlic cloves, minced
1 small jalapeño, seeded and minced
1 lb. ground beef or lamb
1 tbs. garam masala
2 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. turmeric
1/4 tsp. ground cinnamon
salt & pepper, to taste
15 oz. can of organic diced tomatoes (with juices)
1 tbs. tomato paste
juice of 1 lemon
chopped fresh cilantro, to garnish

Heat oil in a large skillet over medium heat. Add onions and cook for about 5 minutes or until soft.

Add garlic, jalapeño and ground meat.

After the meat is browned, add the spices, tomatoes and tomato paste. Lower heat and simmer for at least 10 minutes, stirring occasionally.

Taste for seasoning, adding salt or other spices as needed. Add lemon juice. Serve over cauliflower rice and top with minced cilantro.

Roasted Cauliflower Rice

1 head cauliflower, cut into florets
juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. ground cumin
2 tbs. melted ghee or coconut oil

Preheat oven to 375.

Run cauliflower through a food processor until it reaches a rice-like consistency. Spread out evenly on a baking sheet. Top with lemon juice, salt and cumin. Toss to coat. Drizzle with melted ghee or coconut oil and toss again.

Place in oven and bake for 20-30 minutes or until cauliflower is starting to brown. Taste for seasoning.