Beef & Lentil Keema Matar
with Lime-Mint Turnips
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
Jack up the slow carb count in an Indian comfort classic by adding red lentils to traditional minced meat—and jack up the spices with lots of ginger and garlic. Then add textural intrigue with roasted turnips with a spiffy finish of lime juice and fresh mint.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Turnips (or rutabaga)
- 1 Lime
- 14g Mint
- 1 Garlic clove
- 20g Ginger
- 150g Green peas
- 15ml Tomato paste
- 200g Red lentils
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Sulphites
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
8 g
Sodium
460 mg
Total Carb
90 g
Sugars
9 g
Protein
55 g
Fibre
19 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Peel and mince the ginger.
- Peel and medium-dice the turnips.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Halve the lime; juice ½ and quarter the remaining ½.
Start the keema
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the beef; season with ⅔ of the spices and S&P.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
- Add the garlic and ginger. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red and the beef* is cooked through.
Roast the turnips
- Meanwhile, on a lined sheet pan, toss the turnips with a drizzle of oil, the lime juice, remaining spices and S&P.
- Roast, stirring halfway, 20 to 22 min., until golden brown and tender.
- Add ⅓ of the mint; toss well.
Finish the keema
- Meanwhile, to the pot, add the lentils, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 8 to 10 min., until the lentils have softened.
- In the last 5 min., add the peas.
Plate your dish
- Divide the keema between your bowls.
- Top with the turnips.
- Garnish with the lime wedges and remaining mint. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
