Remember when I shared my recipe for Spiced Keema waaaaaay back in 2013?
Well, this winter, I’ve found myself making batch after batch of this traditional Indian curried ground beef. Keema is savory, spicy, and fragrant, making it the perfect way to level up your ground meat game. It’s just as fantastic over a bowl of cauli rice or zoodles as it is tucked inside lettuce wraps and omelets.
Here’s a tip: Make enough for leftovers, and keep ’em in the fridge. Then, check back later this week, and I’ll show you how to re-purpose your Spiced Keema into an awesomely portable grain-free hot pocket. Deal?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!