Kheema-Spiced Ground Beef

[JJ Judkins]

Kheema-Spiced Ground Beef
Makes 6 servings

This is great with stir-fried cabbage, grilled zucchini or green
beans. I like it too, with chopped tomato, avocado and cilantro on
top. The kheema is dry-by that I mean that it is not thick and bound
with a sauce like chili. You can use lamb in place of the beef.

4 Tbsp. vegetable oil

2 Bay leaves

1 piece cinnamon stick, 3-inches long

1 1/2 cups finely chopped onion

1 Tbsp. grated ginger

5 cloves garlic, minced

1 Tbsp. ground coriander seed

1 Tbsp. ground cumin seed

1 tsp. ground turmeric

1 Tbsp. tomato paste

2 lbs. ground beef

1/4 tsp. ground nutmeg

1/4 tsp. ground mace

1 tsp. salt, or to taste

1/4-1/2 tsp. cayenne, or to taste

In a large frying pan, heat the oil over high heat. Add the bay
leaves and cinnamon. Cook for a few moments until the bay leaf
darkens. Add the onion, ginger and garlic. Cook over medium heat
until the onion turns dark brown. Add the coriander, cumin and
turmeric. Cook for two minutes. Add the tomato paste and mix it into
the onions.
Add the beef and cook, breaking it up until browned. Add 1/2 cup
water, the nutmeg, mace, salt and cayenne. Turn the heat to low.
Cover and simmer for an hour, stirring frequently and adding more
water to prevent the mixture from sticking. Alternatively, you can
cook the dish in the oven at 300ºF for an hour, checking occasionally
to make sure that the water has not evaporated.


Total Carbohydrates: 23.32
Total Carbohydrates Minus Fiber: 17.005
Carbohydrates per Serving: 3.9
Carbohydrates per Serving minus Fiber: 2.84