Indian Kheema

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Red cabbage

  Red, raw

  ½ cup, shredded or 35g

• Green peppers

  Hot chili, raw

  1 tsp, chopped or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

Directions

1. Warm the oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until translucent, about 3–4 minutes, then add the minced garlic and ginger and cook until fragrant, about 1 minute.
2. Stir in the diced tomato, shredded cabbage, chopped chili, turmeric, chili powder, cumin, and the whole bay leaf. Cook, stirring occasionally, until the vegetables soften and the tomato breaks down, 5–7 minutes.
3. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until browned and no longer pink, 6–8 minutes.
4. Reduce heat to medium-low and simmer until most liquid evaporates and flavors meld, 2–3 minutes. Remove and discard the bay leaf.
5. Stir in the chopped cilantro, taste and adjust salt and pepper, and serve hot. For food safety, ground beef should reach 160°F.