Paleo Keema Matar
Discover the rich, aromatic flavors of *Paleo Keema Matar*, a wholesome, grain-free twist on the beloved South Asian classic. This hearty ground meat and pea curry features perfectly spiced beef or lamb, infused with the warm layers of turmeric, cumin, coriander, and garam masala. Sautéed onions, garlic, ginger, and green chilies form the flavorful base, while coconut oil keeps it paleo-friendly. A splash of fresh lemon juice and vibrant cilantro add a final burst of brightness to this savory dish. Ready in just 40 minutes, it’s a quick, one-pan recipe perfect for meal prep or a cozy weeknight dinner. Serve it as-is or alongside cauliflower rice for a satisfying, low-carb meal.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 inch piece, minced ginger
- 2 small, finely chopped green chilies
- 500 grams ground beef or lamb
- 1 cup frozen peas
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon sea salt
- 1 cup canned diced tomatoes
- 0.25 cup, chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions
Heat coconut oil in a large, deep skillet or saucepan over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
Add the ground beef or lamb to the pan, breaking it up with a spoon as it cooks. Cook until browned, about 8-10 minutes.
Stir in the turmeric powder, cumin powder, coriander powder, and sea salt. Mix well to coat the meat with the spices.
Add the diced tomatoes and their juices to the skillet. Stir well to combine, then bring the mixture to a gentle simmer.
Cover the skillet and let cook for about 10 minutes, stirring occasionally.
Add the frozen peas and garam masala to the skillet. Stir well, cover again, and cook for an additional 5 minutes or until the peas are tender.
Remove the lid and stir in the fresh cilantro and lemon juice.
Taste and adjust seasoning if necessary.
Serve hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.3 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
