Bombay Sloppy Joes
0 - Keto, 0 - Paleo, Beef
Ingredients
¼ cup (60 ml) plus 1½ teaspoons refined avocado oil or melted tallow
¼ cup (40 g) finely diced red onions
1 (2 by 1-in/5 by 2.5cm) piece fresh ginger root, minced
2 small garlic cloves, minced
1 teaspoon cumin seeds
1 pound (455 g) ground beef (20% to 30% fat )
1⅔ cups (390 ml) sugar-free tomato sauce
¾ cup (180 ml) water
1 to 2 whole dried chilis, crushed
2 teaspoons curry powder
1 teaspoon sea salt
½ teaspoon paprika
⅓ cup (57 g) raw macadamia nut halves
½ cup (120 ml) full-fat coconut milk
1 tablespoon apple cider vinegar
¼ cup (15 g) fresh cilantro ( optional )
4 endives, leaves separated, for serving
Description
We all know and love sloppy joes. And while that recipe is a classic, sometimes classics need a little twist! If you enjoy ethnic-inspired dishes, work no further than these Sloppy Jolene's. Why Jolene? This recipe is prettier than your average Joe.
Directions
1. In a large saucepan on medium heat, place ¼ cuo (60 ml) of the oil, onion, ginger, garlic, and cumin seeds. Cook for 2 to 3 minutes, until fragrant.
2. Add the ground beef and cook until no longer pink, about 8 minutes, stirring often to break the meat up into small clumps.
3. Add the tomatoes, water, crushed chilis, curry powder, salt, and paprika and stir. Cover partially, letting steam escape. Bring to a boil, reduce the heat to medium-low and simmer for 25 minutes.
4. Meanwhile, place the macadamia nuts and remaining 1½ teaspoons of oil in a frying pan. Roast on medium-low for 2 to 3 minutes, tossing frequently, until lightly golden brown.
5. Once the 25 minutes are up, add the coconut milk and vinegar to the meat mixture. Remove the lid and cook on medium-high heat for 5 minutes, until thickened.
6. Meanwhile, divide the endive leaves among 8 plates.
7. Transfer the roasted macadamia nuts and chopped cilantro into the meat mixture and stir to combine.
8. Using a spoon, transfer the Sloppy Jolene mixture to the endive leaves. Garnish with additional cilantro, if desired.