Keto Keema Curry with Zucchini Noodles

Ingredients

• 1.5 lb Ground beef or lamb
• 2 Zucchini
• 1 Onion
• 1 can (14oz) Tomatoes
• 1 tbsp Ginger-garlic paste
• 2 tbsp Ghee
• 2 tbsp Keema masala
• 1/2 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1 tsp Salt
• 2 tbsp Cilantro

Instructions

1. 1Spiralize the 2 zucchini into noodles, approximately 1/8-inch (3mm) thick, and set them aside in a bowl.
2. 2Place a large (12-inch / 30 cm) pan or pot over medium heat (300-325°F / 150-160°C). Add the 2 tablespoons of ghee and allow it to melt. Once melted, add the 1 onion, finely chopped into 1/4-inch (6mm) pieces, and sauté for 5-7 minutes, stirring occasionally, until the onion softens and turns golden brown.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pan and cook for 1 minute, stirring constantly, until fragrant. Then, add the 1.5 lbs of ground beef or lamb. Break up the meat with a spoon and cook for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains. Drain any excess fat from the pan.
4. 4Add the 1 can (14oz) of chopped tomatoes (undrained), 2 tablespoons of keema masala, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1 teaspoon of salt to the pan. Stir well to combine all ingredients. Reduce the heat to medium-low (250-275°F / 120-135°C) and simmer for 15-20 minutes, stirring occasionally, until the sauce has visibly thickened and the oil begins to separate from the mixture.
5. 5While the curry simmers, place a separate medium (10-inch / 25 cm) non-stick pan over medium heat (300-325°F / 150-160°C). Add the spiralized 2 zucchini noodles to the pan and sauté for 2-3 minutes, tossing frequently, until they are slightly softened but still have a slight bite. Do not overcook, as they can become watery.
6. 6Divide the keema curry among four serving bowls. Top each serving with the sautéed zucchini noodles. Garnish generously with the 2 tablespoons of fresh cilantro, roughly chopped.

Substitutions

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