Indian

Garlicky Kale & Chickpea Salad

kale and chickpea salad3I absolutely LOVE this salad.  One of my favorite food bloggers is the Minimalist Baker.  I haven’t made very many of her recipes, but this is one of hers and it is without a doubt one of my most favorite salads ever!  If you’ve got 30 minutes, you’ve got plenty of time for a delicious and super healthy lunch or dinner! Continue reading

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Chickpea & Potato Curry

Whenever we go to my in-law’s house my mother-in-law normally makes some type of curry inspired dish for dinner.  I’ve learned a lot watching her cook these dishes.  We LOVE them!  And quite frankly, they’re super easy to make! Continue reading

Chickpea Tiki Masala & Coconut Rice

chick pea tiki masala3

I don’t know why, but this is the very first time I’ve ever made rice with coconut milk.  And let me just say… it’s a genius idea!  I saw a recipe that had a bunch of other stuff in it, but I decided to keep it simple with just 4 ingredients.  I’m pretty sure I’ve said it before… I’m not a big rice lover at all.  It’s so bland to me.  And if I’m going to eat a carb, I want it to be super flavorful.  Right?!  The rice cooked in coconut milk takes it to a whole new level… and then combined with the flavors of tiki masala was a perfect combination! Continue reading

Indian Lamb Meatballs ReMix

This is one of my favorite things EVER to eat.  It’s one of those dishes that tastes better and better the longer it sits.  This is totally optional, but IF I was making this for guests coming to dinner, I would make it the day before, let it sit in the refrigerator over night, then re-heat on low heat an hour or so before you’re ready to eat.  Trust me on this, the longer it sits, the BETTER it tastes!  If you don’t have time to let it sit over night, fear not!  It’s still amazing!  You’ll be excited for leftovers the next day…IF you have any leftover!

Tomato Sauce:

Yields: 12-16 meatballs (Really depends on how big you make your meatballs.)

  • 1 tbsp olive oil plus 1 tbsp butter
  • 1 large onion, finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 2 – 15oz cans organic tomato sauce
  • 1.5 tsp turmeric
  • 1 tsp cayenne
  • 2.5 tbsp ground coriander
  • 1 heaping tbsp honey
  • 1-2 dried bay leaves
  • 8 oz water
  • salt and pepper to taste

Meatballs:

  • 1 lb grass-fed ground lamb
  • 3-4 tbsp reserved onion mixture (read recipe)
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 egg
  • 1/3 cup chopped cilantro plus a little extra for garnish
  • 1/4 cup tapioca flour
  • salt and pepper to taste

Directions:

  1. In a large Dutch oven on medium-high heat, add the olive oil and butter.  Let this get hot and then add the onion, garlic, and ginger.  Cook until translucent, about 5-7 minutes.
  2. RESERVE 3-4 tbsp of the onion mixture in a separate bowl before you add the tomato sauce.
  3. Now…Add the rest of the ingredients for the Tomato Sauce.  Bring the sauce to a bubble for about 5 minutes, then let it simmer on medium-low heat while you make the meatballs.  Stir occasionally so it doesn’t scorch on the bottom of the pan.  TASTE the sauce before you add the meatballs to it.  Adjust seasonings according to your liking.
  4. In a medium size bowl add ALL of the ingredients for the meatballs.  I use my hands and make sure everything is mixed well together.
  5. Before you start making the meatballs, form a little patty, cook it in a skillet, and make sure the seasonings taste good.  This part is optional, but I like to do it so I know if I need more salt…more spice…more whatever.
  6. Now… Start forming the meatballs.  I usually make mine golf ball size.  Feel free to make them as big or as small as you want.
  7. Put the meatballs in the sauce (yes, raw!) and let them cook on low heat for a minimum of 45 minutes.  The longer you cook the meatballs and sauce, the better it tastes!  Make sure the meatballs are completely covered with the sauce.  Cover the Dutch oven with a lid.  The sauce will begin to thicken.  Gently stir the sauce/meatballs from time to time.
  8. Garnish with some chopped cilantro and serve with your favorite veggies.  You could also try out my Paleo Flatbread and serve alongside.  It’s delicious and you can eat it guilt free!!!

https://dixiedelights.wordpress.com/2014/11/10/paleo-flatbread/

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Indian Lamb Meatballs

I just made the BEST meatballs I think I’ve ever made before in my life.  Freakin’ delicious.  They aren’t 100% Paleo, 😦 but they were totally worth the tiny bit of Panko breadcrumbs that I used in lieu of something more Paleo… Every thing in moderation, right?!   I LOVE, I mean LOVE LOVE LOVE lamb. I love lamb chops.  I love a leg of lamb.  And NOW… I LOVE lamb meatballs.  Seriously, I LOVE IT.  And… I LOVE Indian food.  But let’s be honest… Indian food is super carby.  All that rice…Naan bread…potatoes… You gain 5 lbs in just one sitting.  Ok, maybe I’m exaggerating…

So, I tried really hard to keep this Indian meal as healthy as possible.  I think I did a pretty good job.  The only thing I used that wasn’t Paleo was the Panko breadcrumbs and the Naan bread I might have served on the side.  Y’all, you HAD to have something to swoop up the sauce with… I’m just sayin’.

Here’s one of my new favorite Indian recipes!

Yields: 4 servings

  • 1 lb ground lamb
  • 2-3 garlic cloves, minced
  • 1 piece (1 inch) fresh ginger, peeled and minced
  • 1 tbsp olive oil plus 1 tbsp butter
  • 1 large onion, finely chopped
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 2 tbsp plus 1 tbsp ground coriander
  • 3 (8oz) cans of organic tomato sauce
  • 1 dried bay leaf
  • 1 tbsp honey
  • salt and pepper to taste
  • 1.5 cups Panko breadcrumbs
  • 1/3 cup fresh cilantro, chopped (save a little bit for garnish)
  • 1 large egg
  • 1 tsp garam masala
  • Indian flat bread (Naan) for serving, optional

Directions:

1.  On medium-high heat in a Dutch oven, add olive oil and butter.  When it gets hot add onion, garlic, and ginger. Cook until it’s translucent, about 5 minutes.  Reserve 2 tbsp of onion mixture in a bowl for later.  Add tomato sauce, tumeric, cayenne, 2 tbsp of coriander, honey, bay leaf, salt and pepper to pot.  Stir well.  Let this simmer, stirring occasionally.

tomato sauce

2.  Meatball time!  In a large bowl add: lamb, reserved onion mixture, garam masala, the other tbsp of coriander, Panko, egg, cilantro, salt and pepper.  Using hands or a really good spoon, mix it up until well combined.  Start forming balls. Mine were about the size of a golf ball.  At this point, I formed a little patty, cooked it in a small skillet, and tasted it to make sure it had enough seasoning.

raw meatballs     raw meatballs2

3.  Add meatballs to the simmering sauce and cook for at least 45 minutes.  Make sure your meatballs are completely covered.  You may need to add a little bit of water to completely cover them.  Sauce will begin to thicken.  Gently stir sauce and meatballs occasionally.  Garnish your meatballs with a little chopped fresh cilantro.  It makes it look so pretty!

meatballs in sauce     cooked meatballs in sauce

4.  To keep this meal healthy, I served it with a side of sauteed kale and baked Naan bread.  (I know the Naan bread is not ‘healthy’!)  Feel free to serve it however you want… on a bed of Basmati rice or with your favorite vegetable.  Do yourself a favor and serve it with the Naan bread!  It’s delicious!  You can run it off tomorrow… That’s what I’m going to do!  🙂

plated meatballs2     outside meatball pic