Ground Beef Kima Curry

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- My Notes -

  • 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
  • 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.
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.


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