Karen's Gourmet
 Low-Carb Recipes

I'm always looking for interesting things to go with salads and vegetables that are quickly prepared or can be made ahead of time. Since I'm a huge fan of East Indian cooking, I often turn to it for inspiration. These two recipes fit the bill.

Kheema-Spiced Ground Beef

Makes 6 servings

This is great with stir-fried cabbage, grilled zucchini or green beans. I like it too, with chopped tomato, avocado and cilantro on top. The kheema is dry-by that I mean that it is not thick and bound with a sauce like chili. You can use lamb in place of the beef.

• 4 Tbsp. vegetable oil
  

• 2 Bay leaves
  
• 1 piece cinnamon stick, 3-inches long
  
• 1 1/2 cups finely chopped onion
  
• 1 Tbsp. grated ginger
  
• 5 cloves garlic, minced
  
• 1 Tbsp. ground coriander seed
  
• 1 Tbsp. ground cumin seed
  
• 1 tsp. ground turmeric
  
• 1 Tbsp. tomato paste
  
• 2 lbs. ground beef
  
• 1/4 tsp. ground nutmeg
  
• 1/4 tsp. ground mace
  
• 1 tsp. salt, or to taste
  
• 1/4-1/2 tsp. cayenne, or to taste

In a large frying pan, heat the oil over high heat. Add the bay leaves and cinnamon. Cook for a few moments until the bay leaf darkens. Add the onion, ginger and garlic. Cook over medium heat until the onion turns dark brown. Add the coriander, cumin and turmeric. Cook for two minutes. Add the tomato paste and mix it into the onions.

Add the beef and cook, breaking it up until browned. Add 1/2 cup water, the nutmeg, mace, salt and cayenne. Turn the heat to low. Cover and simmer for an hour, stirring frequently and adding more water to prevent the mixture from sticking. Alternatively, you can cook the dish in the oven at 300ºF for an hour, checking occasionally to make sure that the water has not evaporated.