Shown on bed of sautéed cabbage
My husband just adores this Indian dish he first had at the Taj Palace in Austin, TX. My version is similar, but with less sauce surrounding the meat. It’s so blinkin’ easy to make and tasty, we have it often. My husband wants his on the traditional basmati rice. I shred and sauté a quick serving of cabbage shreds to serve mine on. 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 rather than my low-carb green beans. But I have I found it is just as good with small cut frozen green bean pieces (to lower carbs) and then served on cabbage. I think I may even like the taste better on the cabbage presentation than the rice, to be honest! The nutritional info below does not include the cabbage (or rice). 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.
This also makes an excellent filling for making samosas or meat hand pies. Just add a wee bit of leftover beef gravy or thickened beef stock to moisten/bind it all together.
INGREDIENTS:
1 lb. ground beef, lamb or goat
1 T. olive or coconut oil
1 medium onion, chopped
1 clove minced garlic
½ tsp. minced ginger
1/8-¼ 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
OPTIONAL: Add 1/2-1 c. beef or chicken stock (or leftover gravy) and simmer a bit for a moist gravy. Thicken a bit with your favorite thickener to desired thickness.
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 in the oil over medium-high heat. 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 (my preference) or basmati rice for those non-low-carbers at your 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
Buttoni's Low-Carb Recipes 