Kheema pav is a popular Indian street food, basically seasoned meat served up on a light, airy roll. Us grain-free folks can still enjoy the flavors on a lettuce wrap or portobello buns. This recipe excludes the nightshades, seeds, and grains the traditional dish includes.
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- 4 tablespoons coconut oil
- 2 whole bay leaf
- 2 teaspoons ground turmeric
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon sea salt
- 1 small onion (chopped)
- 5 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 pound ground lamb
- 6 whole carrot (shredded)
- 1/3 cup cilantro (chopped)
- 2 tablespoons lime juice (omit for low-histamine)
- Combine the fat and spices in a saucepan and heat over medium until fragrant. Remove the bay leaves.
- Cook the onion, garlic, and ginger in the pan until the onion has caramelized, about 30 minutes.
- Add the meat and carrots and stir-fry until the meat is cooked through, 5-10 minutes.
- Add the cilantro and lime juice, stirring, then serve hot.