Weeknight Deconstructed Samosa
- Yield 6 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Weeknight Deconstructed Samosa sits in the Beef section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 large onion, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons minced ginger
- 2 jalapeno peppers, finely diced
- 2 pounds ground beef, lamb, goat, or a combination
- ½ cup full-fat canned coconut milk, or plain coconut yogurt
- Juice from half a lemon
- ¼ cup minced cilantro
Method
Warm a wide skillet over a medium burner and prep your ingredients as the pan gets hot.
When the pan is hot, swirl in the ghee. Next, throw the onions in the pan and stir fry until translucent, about 10 minutes. (If you have time to brown the onions, it will taste even better!)
Turn in the garlic, ginger, and peppers and sauté until fragrant.
Crumble in the ground meat and cook until no longer pink, breaking up the pieces with your spatula
Stir in the turmeric, salt, and coconut milk, and bring to a gently bubble.
Lid the pan and reduce the heat to medium low. Gently bubble the meat for 20 minutes, stirring occasionally.
When time’s up, check to see if the liquid has evaporated from the meat. If not, cook the meat uncovered for 5 more minutes or until the moisture is gone.
Lift the pan from the heat and mix in the garam masala , lemon juice, and minced cilantro. Adjust the seasoning to taste with additional salt, garam masala , or lemon juice.
You can serve the spiced meat in fresh lettuce wraps or you can serve it on some crispy flatbread! The cook fried up a few rounds of crispy flatbread using Tara Grant ‘s wonderful Magical Multipurpose Paleo Dough recipe.
