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!
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!