Samosa filling (Keema) and Tikel Gomen

This is the 2nd time I've made Nom Nom Paleo's beef samosa filling, Indian Spiced Keema, along with Ethiopian cabbage and carrots, or Tikel Gomen. They are delicious together.

If you want to get especially fancy, you could also make Besan Chilla, a north Indian flatbread made out of chickpea flour, that when eaten with the Keema is very samosa like. I did not make them this time around, but the combo of the three was a total trifecta. Yum.

Follow everything with a cup of turmeric-ginger tea with coconut milk, and really, it's a pretty perfect meal. (A meal in which I apparently care much more about eating than photographing. These photos are pretty atrocious!)

*My dinner companion was not eating dairy, so I used coconut oil in the keema. It was still good, just a bit less depth (in my opinion). I also didn't have cilantro. The cilantro kicks things up a notch, but perhaps like me, your cilantro is buried under some snow in the front garden!

Keema
2 tablespoons butter, ghee or coconut oil
1 large onion, finely chopped
3 large garlic cloves, minced
2 tablespoons minced ginger
2 jalapeno peppers, finely diced
2 pounds ground beef (or lamb/goat/combo)
½ teaspoon ground turmeric
2 ½ teaspoons salt
½ cup full-fat canned coconut milk
1 tablespoon garam masala
Juice from half a lemon
¼ cup minced cilantro

1) Melt butter in a large, heavy skillet over medium heat. Saute onions for about 10 minutes, until translucent and beginning to brown.
2) Add garlic, ginger, and jalapeno and saute until softened. Then add ground beef. Cook until cooked through, breaking up meat with your spoon.
3) Add turmeric, salt, and coconut milk. Bring to a simmer, and cover the pan and reduce to medium low heat. Simmer covered for 20 minutes, stirring occasionally.
4) After 20 minutes, remove lid and check that the liquid is gone. If not, continue cooking uncovered another few minutes until it evaporates. Add garam masala, lemon juice, and cilantro. Serve!

Tikel Goman

1/4 cup olive oil (or coconut oil)
4 carrots, sliced
1 onion, thinly sliced
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp turmeric
1/2 tsp ground ginger
1 head cabbage, sliced

3 red potatoes, cut into bite-sized pieces (opt)

1) Heat the olive oil in a large stockpot over medium high heat.
2) Toss in the carrots and onion and saute them in the oil for about 5 minutes.
3) Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
4) Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes.
*Mine got a little dry in cooking, so I added in a splash of coconut milk.