Ground Beef Kima Curry
- Servings -
- My Notes -
INGREDIENTS
- 2 tablespoon Garam Masala - ground
- 1 tablespoon Ground Turmeric
- 1 tablespoon Ground Cumin
- 2 teaspoon Smoked Paprika
- 1 teaspoon Cayenne Pepper - ground
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Ginger
- 2 teaspoon Sea Salt
- 2 pound Ground Sirloin
- 1 tablespoon Coconut Oil
- 1 large Leek - finely chopped (green part only)
- 2 large Turnip - peeled and diced into ½-inch cubes
- 15 ounce Canned Diced Fire Roasted Tomatoes - (including liquid, muir glen brand)
- 0.5 can Coconut Milk - 15-oz caned
- 2 cup Fresh Spinach - washed chopped
- 0.5 pound Frozen Peas
- 2 Lemon - juiced
- 0.5 cup Bone Broth
- 1 bunch Fresh Cilantro - leaves chopped
INSTRUCTIONS
- To make the curry, combine your spices and salt in a bowl and set aside. Heat a large skillet over medium high heat, and brown the beef in two batches, seasoning with ¼ of the spices with each batch. When a batch is done, remove the beef with a slotted spoon and set aside, retaining the juices in the pan.
- Add coconut oil to pan drippings and add the leek, turnip, tomatoes, coconut milk and the remaining spice mixture.
- Bring to a simmer, cover and cook until turnip is cooked through (easy to pierce) 15 to 20 minutes, stirring occasionally.
- Add the cooked meat back to the pot, and add in the spinach, peas and lemon juice, and bone broth. Reduce heat to a gentle simmer and cover. Cook for an additional 5 minutes on low. Taste and season with additional salt if needed.
- Garnish with fresh cilantro.
NOTES
We highly recommend purchasing freshly ground sirloin from your butcher. To do this, pick a 2 pound sirloin steak out of the case and have your butcher grind this on the spot for you.
We recommend Native Forest brand coconut milk, without thickeners or sweeteners.
