In my effort to shed a few pounds I've been super restricting what I've been eating this week, let's just say I'm so hungry and craving the sweet goodness of carbs that I nearly took off a kids hand for a cookie today.
The only thing keeping me for said cookie was the fact that the kid put their cheese on it, and no one wants cheese on a cookie.
Today's meal is one of those that makes you happy it's healthy, because it's that yummy!
Today I give you two recipes I've found and love, Samosa and Bombay potatoes. With my changes of course:)
2 tablespoons ghee (coconut oil)
1 large onion, finely minced
3 large cloves of garlic, minced (1 large)
2 tablespoons minced ginger
2 jalapeno peppers, finely diced (1 jalapeno)
2 pounds of ground beef, lamb, or a combination (1 lb of extra lean ground beef)
½ teaspoon turmeric
2 ½ teaspoons kosher salt (left it that way, hubby likes things salted well)
½ cup coconut milk
1 tablespoon garam masala (I googled how to make my own mix)
Juice from half a lemon
¼ cup minced cilantro
butter lettuce leaves or Paleo flatbread (Whatever good leaf lettuce your store carries)
Instructions:
Heat the ghee in a large skillet over medium heat and prep your ingredients as the pan gets hot. Throw the onions in the pan… Stir fry until translucent, about 10 minutes. Toss in the garlic, ginger, and peppers and sauté until fragrant. Crumble in the ground meat……and cook until no longer pink, breaking up the pieces with your spatula. Stir in the turmeric, salt, and coconut milk, and bring to a simmer. Cover the pan…and reduce the heat to medium low. Simmer the meat for 20 minutes, stirring occasionally. When time’s up, check to see if the liquid has evaporated from the meat. If not, cook the meat uncovered for 5 more minutes or until the moisture is gone. Remove the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro. Adjust the seasoning to taste with additional salt, garam masala, or lemon juice. You can serve the spiced meat in fresh lettuce wraps.
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Bombay Potatoes
Ingredients
- 4 tbsp oil (coconut oil)
- ¼ tsp mustard seeds
- 2 pinches of chilli powder
- ¼ tsp turmeric powder
- 350g/12oz potatoes, boiled and quartered (1 large Sweet Potato, raw)
- salt to taste
Preparation method
Heat the oil in a pan on a medium heat setting.To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
Serve immediately.
