If you're missing Indian samosas now that you've gone Paleo, you should make this delicious deconstructed samosa recipe!
Ingredients
2 tbsp
Ghee
1 large
White onion
(finely chopped)
3 clove(s)
Garlic
(minced)
2 tbsp minced
Ginger root
2 medium pepper(s)
Jalapeno pepper
(finely diced)
908 gm
Beef, ground
(or lamb; or goat, or a combination)
1/2 tsp
Turmeric, ground
2 1/2 tsp
Kosher salt
1/2 cup
Coconut milk, sweetened
(full-fat canned)
1 tbsp
Garam masala
1/2 whole lemon(s)
Lemon juice
1/4 cup
Cilantro (coriander)
(minced)
1 head
Lettuce, butterhead (Boston)
(leaves separated; or paleo flatbread)
Instructions
Heat a large skillet over medium heat and prep your ingredients as the pan gets hot.
When the pan is hot, swirl in the ghee. Next, throw the onions in the pan and stir fry until translucent, about 10 minutes.
Toss in the garlic, ginger, and peppers and sauté until fragrant.
Crumble in the ground meat and cook until no longer pink, breaking up the pieces with your spatula
Stir in the turmeric, salt, and coconut milk, and bring to a simmer.
Cover the pan and reduce the heat to medium low. Simmer the meat for 20 minutes, stirring occasionally.
When time’s up, check to see if the liquid has evaporated from the meat. If not, cook the meat uncovered for 5 more minutes or until the moisture is gone.
Remove the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro. Adjust the seasoning to taste with additional salt, garam masala, or lemon juice.
You can serve the spiced meat in fresh lettuce wraps or you can serve it on some crispy flatbread! I fried up a few rounds of crispy flatbread using Tara Grant‘s wonderful Magical Multipurpose Paleo Dough recipe.
