This is a tripled recipe, making enough for 12 servings. This is great for a week of dinners and lunches. Freezes really well.
Since starting this Plant Paradox Diet with Blake, it has been a little challenge to find recipes we love without foods we’re not supposed to eat.
This one is a definite keeper and is now entering into regular rotation.
- 4 tablespoons coconut oil
- 2 large onions, finely minced
- 9 large cloves garlic, finely minced
- 4 tablespoons minced ginger (can get pre-minced at store, if you want to cut down on time)
- 8 green onions, finely chopped
- 4 pounds ground pastured beef, lamb, goat, or some combo
- 1 teaspoon turmeric
- 5 teaspoons kosher salt
- 2 tablespoons curry powder (or garam masala - I didn’t have)
- 1 cup canned full fat coconut milk
- 3 lemons
- 3/4 cup minced cilantro (optional)
- finely chopped red cabbage (optional topping)
- 6 heads romaine lettuce, leaves rinsed and dried
Mince your onions. Heat coconut oil in wide pot on medium heat. When melted, add your onions. Let cook until translucent and a little brown but not burnt. Should be 5-10 minutes.
Mince your garlic and ginger. Chop your green onions. Add them to the pot and sauté until fragrant.
Add the ground meat to the pot, mixing in well with the veggies. Cook until no longer pink, stirring to crumble the meat.
Add the turmeric, salt, curry powder and coconut milk to the meat, stirring in. Bring to a simmer. Then reduce heat to medium low and cover the pot. Simmer for 20 minutes, stirring occasionally. Cook until there is no standing liquid and it is more just saucy meat.
Rinse and dry your lettuce.
In a separate bowl, mix chopped cabbage with the juice from 1 lemon.
Remove meat from heat and mix in juice of 2 lemons (and minced cilantro, if you have it).
Serve meat with lettuce wraps and cabbage.
Can separate into 4 oz jars if you want to meal plan. Meat freezes well!
Source: Nom Nom Paleo LLC
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