Grass-fed Paleo Beef Kheema and Garden Veggies

I have a guilty admission….

One of my favorite childhood meals was TACO BELL… I know what your thinking…

However, I loved the spices, smells and flavors when I was young and my mom loved not having to cook.

Although I have grown out of my infatuation for Taco Bell…

I have not outgrown my love for rich spices, bright citrus and flavorful meals.

Purely delighted to find that some of my favorite flavor profiles were also found in Indian Cuisine.

A few months ago a family friend had us over for dinner and treated us to this stunner of a meal.

We were hooked, its so so good.

All of the spices and smells of childhood, in a grown-up, nutrient dense meal.

This is my ultimate comfort food, and thankfully all my family loves it too!

If you love cumin, lime, yogurt, tomatoes and a bed of basmati keep on reading!

I am salivating just writing this.

Beef Paleo Kheema

Beef Paleo Kheema

Yield 4-6
Author Mary Pedersen
Prep time
30 Min
Cook time
1 Hour
Total time
1 H & 30 M
Satisfy all your senses, with this smoky, spiced meat dish, with bright cilantro and limes, and cooling yogurt.

Ingredients

  • 2Tbs Grassfed lard, tallow, butter or ghee
  • 1.5 tsp Garam Masala
  • .25 tsp Ground Cardamom
  • .25 tsp Fresh Black Pepper
  • .5 tsp ground Cinnamon
  • 2 tsp ground coriander
  • 2 tsp kashmiri chile powder/ or 2 tsp smoked paprika + pinch of cayenne powder.
  • 1 Red onion, sliced paper thin into rainbows
  • 1 tsp fresh grated ginger, 1.5-2tsp frozen grated ginger
  • 1 Clove Garlic grated or minced
  • 1 pound ground Paleo Beef or Paleo Lamb
  • 2 Medium tomatoes, cored, and diced. (Or Organic canned/frozen)
  • 1/4 Cup Whole Fat Organic Grass-fed yogurt
  • 1/4 C. Cilantro, de-stemmed & chopped

Instructions

Cooking the Kheema
  1. Heat grass-fed fat in a heavy bottomed sauté pan, it should be hot but not smoking. Medium setting.
  2. Add cinnamon, cardamom, black pepper, garam masala to oil, cook for 30 sec, or until fragrant.
  3. Add sliced onion until brown, 7-10 minutes. Stirring occasionally.
  4. Add in garlic and ginger, stirring constantly for 30 seconds, add beef/lamb and salt.
  5. Increase heat to medium-high, brown meat and stir occasionally, breaking meat up into little pieces. Cook until mixture dries and sticks to itself 7-12 minutes.
  6. Add coriander and Chile powder, stir constantly until all spices are well incorporated 30-60 seconds.
  7. Add yogurt and tomatoes, stir regularly, cook until the mixture simmers. Turn down to low heat, cover pan and cook for 10 minutes.
  8. Open lid, stir well, cover pan with lid, and continue to cook for an additional 10 minutes.
  9. Remove the lid, stir well, cook for 2-3 more minutes uncovered, mixture will thicken.
  10. Cook until you can scrape your spoon across the bottom of the pan and it leaves a clean trail.
  11. Once thickened, remove from heat, stir in cilantro.
  12. Serve over cilantro lime rice, basmati and jasmine are our favorites.