This dish can be made with either ground lamb or ground beef and is equally good with both. This Indian dish is traditionally cooked with peas and served atop basmati steamed rice. But I have I found it is just as good with small cut frozen green bean pieces served on shredded, sauteed cabbage and found it even tastier than served over rice! The nutritional info below does not include the cabbage. My husband and I found my first attempt at Kheema Matar, which we have often had at Indian restaurants, to be pretty darn good! It has rapidly moved into my quick and easy recipes category.
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1 lb. ground beef or lamb
1 T. olive or coconut oil
1 medium onion, chopped
1 clove minced garlic
½ tsp. minced ginger
¼ tsp. cayenne pepper
½ tsp. turmeric
1 tsp. ground coriander
¼ tsp. salt
2 plum tomatoes, finely chopped
½ c. frozen cut green beans, cut again into halves
1 carrot, cut into small dice
2 T. chopped cilantro
2 T. chopped fresh mint (I use spearmint)
½ jalapeno, seeded and finely chopped
1½ tsp. my Garam Masala
DIRECTIONS: Place carrots and green bean pieces in small amount of water in saucepan and cook just until tender crisp. Add oil to large skillet. Brown chopped onion. Add meat and break apart as it browns. Add garlic, tomatoes, jalapeno and all spices except mint and cilantro. Lower heat to simmer, cover and cook 15-20 minutes until tomatoes and onion well cooked. Now add the drained carrot/bean mixture, cilantro and mint and stir well. Cover again and cook additional 5-10 minutes or so for flavors to blend well. Serve atop bed of shredded stir-fried cabbage or basmati rice for any non-low-carbers at the table.
NUTRITIONAL INFO: Serves 4, each serving contains: (does not include cabbage base)
187 calories, 23.8 g fat, 7.55 g carbs, 2.38 g fiber, 5.17 NET CARBS, 23.8 g protein, 620 mg sodium