Paleo Bubur Lambuk with Beef

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the 1 medium onion, 3 cloves garlic, and 2.54 cm ginger, and cook, stirring often, until they are softened, about 5 to 7 minutes.
2. 2Add the about 450 g ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned all over, about 8 to 10 minutes. If there is a lot of extra fat, carefully tilt the pan and spoon most of it out.
3. 3Stir in the 1 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. 4Pour in the 1 can coconut milk and 2 cups bone broth. Add the 4 cups cauliflower rice. Stir everything together well.
5. 5Bring the mixture to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and cook for 15 to 20 minutes, stirring occasionally, until the cauliflower rice is tender and the porridge has thickened to your liking. The porridge should be creamy and the cauliflower rice should be soft.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup cilantro. Let the porridge rest for 5 minutes before serving. This allows the flavors to meld together.

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