Whole30 Keema (Indian Ground Meat Dish)
Whole30 ground beef recipes are something I’m always on the lookout for. Ground meats like chicken, turkey, beef, bison, and lamb are really versatile and I love to have a stash in my fridge and freezer at all times, but my usual rotation of dishes like Italian Chili, Whole30 Meatloaf, and Cottage Pie can get a little boring sometimes. Not that there’s anything wrong with those recipes– they’re great and that’s how they made it into the rotation (or “keeper pile” as my husband sometimes calls it)– but sometimes I just want to mix it up.
The other day I was browsing the internet for Whole30 recipe inspiration and came across a recipe for Keema, an Indian spiced ground meat dish that was perfect for Whole30 adaptation. The original recipes that I found mostly called for peas, but I felt like leaving them out wouldn’t really hurt. I subbed spinach instead (one of my favorite veggies to add to dishes like this!), and it turned out beautifully!
I had ground turkey in my freezer, so I used that for the Keema. I also happened to have some yams sitting on my counter, so I baked those and served the Keema as a baked potato topping. The sweetness of the yams paired really nicely with the spicy Indian flavors! This dish is definitely going in the keeper pile!
Instructions
Heat up some ghee (or coconut oil) in a dutch oven or large skillet. Chop up 2 small onions or one large onion (a little over a cup) and add it to the hot pan. Cook the onions on medium high for about 5-7 minutes or until they begin to soften.
Next, add your ground meat. You can use ground beef, turkey, chicken, lamb, bison, or really whatever floats your boat. I had ground turkey, so that’s what I used. Break up the meat as you add it to the pan so that it cooks evenly and browns nicely.
Cook the meat for about 15 minutes, until all the pink is gone. Stir the meat occasionally and break it into smaller pieces as you stir.
Now add all the spices– salt and pepper, garam masala, garlic, and ginger, as well as your tomato paste, red hot pepper sauce and spinach. Stir well and cook for another 10-15 minutes on medium heat, stirring occasionally and scraping any brown bits off the bottom of the pan.
When the flavors have permeated the meat, give it a taste and add more salt if needed. Then take the Keema off the heat and add the juice of one lemon and some fresh, chopped cilantro.
Serve on top of baked yams or in lettuce wraps!
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 30 minutes |
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Keema is an Indian spiced ground meat dish that's simple to make and really delicious! Use any kind of ground meat you have on hand! Ground beef, chicken, turkey, bison, and lamb all work wonderfully.
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- 1 1/2 pounds Ground meat Use any kind you like
- 2 tbsp Ghee or Coconut Oil
- 2 small Onions A little over 1 cup, chopped
- 8 cloves Minced or crushed garlic Or 1 tbsp garlic powder
- 1/2 tsp Salt Plus more to taste
- 1/2 tsp Pepper
- 1 tbsp Tomato paste
- 1 tsp Ground ginger
- 1 tsp Garam masala
- 2 tsp Red hot pepper sauce Or to taste
- 2 cups Fresh spinach Optional
- 1 Lemon Juiced
- 2 tbsp Fresh, minced cilantro Optional
- 4 Yams or other potatoes Baked, optional serving suggestion
- Heat 2 tbsp of ghee or coconut oil on medium high heat in a dutch oven or other large pan for about 1 minute or until very hot.
- Add the chopped onion and cook for about 5 minutes, until the onion begins to get soft.
- Add the ground meat to the pan, breaking it up as you put it in. Cook the ground meat until browned, and there is no more pink. About 15 minutes.
- Next, add the garlic, salt and pepper, tomato paste, ground ginger, garam masala, red hot pepper sauce, and fresh spinach (if using). Stir very well until it is completely mixed. Cook for another 10-15 minutes so all the flavors have a chance to permeate the meat.
- Take off the heat and add in the juice from one lemon and the fresh cilantro (if using). Serve as a filling for baked yams or other potatoes of your choice. Keema is also a really great filling for lettuce wraps, and great on top of a green salad. Try it with spaghetti squash, or zucchini "noodles" too!
This looks amazing! Nice work. I’ve never cooked with tamarind before.