Protein Upgrade | ORGANIC Beef Keema Matar
over Cauliflower 'Rice'
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
When a paleo recipe is as easy to make as it is to eat, we call it a midweek miracle. Keema matar, a staple from Mughal India, infuses minced meat (keema) with generous spices. More pleasure comes from the green pop of peas (matar), with fresh mint for extra fun.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Lime
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 140g Cherry tomatoes
- 14g Mint
- 15ml Ginger paste
- 150g Green peas
- 30ml Vegetable demi-glace
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
11 g
Sodium
500 mg
Total Carb
27 g
Sugars
10 g
Protein
41 g
Fibre
9 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
Start the keema
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec., until fragrant.
- Add the pork*; season with ⅔ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Pick the mint leaves off the stems; roughly chop the leaves.
Finish the keema
- To the pan of keema, add the demi-glace, tomatoes and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, crushing the tomatoes, 2 to 3 min., until slightly reduced.
- Add the peas and cook, stirring often, 2 to 3 min., until bright green.
- Off the heat, add the remaining spices and the lime juice; stir well.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the keema.
- Garnish with the mint and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
