Keto Keema with Cabbage

Ingredients

• 1 lb Ground Beef or Lamb
• 4 cups Cabbage
• 1 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 2 medium Tomatoes
• 1 tsp Spices (cumin, coriander, turmeric)
• 2 tbsp Ghee
• 2 tbsp Cilantro

Instructions

1. 1Place a 12-inch skillet over medium-high heat (350°F / 175°C). Add the 2 tablespoons of ghee. Once the ghee is melted and shimmering, add the 1 medium onion, chopped, and cook, stirring occasionally, until it is golden brown, about 5-7 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste and the 1 lb of ground beef or lamb to the skillet. Break up the meat with a spoon and cook, stirring, until it is browned all over, about 5-8 minutes. The meat should no longer be pink.
3. 3Stir in the 2 medium tomatoes, chopped, and the 1 teaspoon of spices (cumin, coriander, turmeric). Cook, stirring, until the tomatoes have softened and released some of their juices, about 3-5 minutes.
4. 4Add the 4 cups of cabbage, shredded, to the skillet. Stir everything together to combine well, ensuring the cabbage is mixed with the meat and tomato mixture.
5. 5Reduce the heat to medium-low (300°F / 150°C). Cover the skillet and let the mixture simmer until the cabbage is tender, about 10-15 minutes. You can test the cabbage by piercing it with a fork; it should yield easily.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of cilantro, chopped. Serve the Keto Keema with Cabbage hot.

Substitutions

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