Paleo Palak Keema

Recipe Ingredients:

• 2 Tbsp. garam masala
• 1 Tbsp. turmeric
• 1 Tbsp. cumin
• 2 tsp. smoked paprika
• 1 tsp. cayenne
• ½ tsp. cinnamon
• ½ tsp. ginger
• 2 tsp. salt
• 2 lbs. grass-fed ground beef
• 1 Tbsp. kisan pure vegetable ghee (or other high-heat cooking oil)
• 1 large leek, finely chopped
• 2 15-oz. cans diced tomatoes (including liquid)
• 2 large turnips, peeled and diced into ½-inch cubes
• ½ 15-oz. can coconut milk
• ½ lb. frozen peas
• 1 lb. frozen spinach
• Juice of 2 lemons
• ½ cup broth (if needed)
• 1 bunch fresh cilantro, chopped

Recipe Method: 

• Start by mixing the spices and salt in a small bowl. Set aside.
• Heat a large Dutch oven or heavy-bottomed pot to medium high.
• Add 1 lb. of ground beef to the pot and start breaking it apart using a wooden spoon.
• Season with roughly ¼ of your spice mix and stir to combine.
• Once browned, remove meat from pot using a slotted spoon, leaving the juices behind. Set cooked meat aside in a bowl.
• Repeat steps 2-5 until all meat has been cooked and set aside.
• Add ghee to the pan drippings in your pot and heat to medium high.
• Add leek, turnip, tomatoes, coconut milk and the remaining spice mixture (there should be about ½ left) to the pot and mix well.
• Bring to a simmer, cover and cook until turnip is very soft, 15 to 20 minutes. Stir occasionally to make sure nothing sticks to the bottom.
• Do the dishes.
• Once turnip is well cooked, return meat to the pot. Toss in spinach, peas and lemon juice, and mix well.
• If it looks too dry for your liking, add more coconut milk or a few tablespoons of broth.
• Reduce heat to low, bring to a gentle simmer and cover. Cook for an additional 5 minutes, making sure it doesn’t dry out or burn at the bottom.
• Add salt if needed and stir in fresh cilantro.
• Enjoy!