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Kheema pav is a popular Indian street food, basically seasoned meat served up on a light, airy roll. Us grain-free folks can still enjoy the flavors on a lettuce wrap or portobello buns. This recipe excludes the nightshades, seeds, and grains the traditional dish includes.

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Kheema Pav

Prep Time5

Cook Time40

Total Time45

Servings

Equipment

cookware

Ingredients

4 tablespoons coconut oil
2 whole bay leaf
2 teaspoons ground turmeric
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon sea salt
1 small onion chopped, omit for IC
5 cloves garlic minced
1 tablespoon ginger grated
1 pound ground lamb
6 whole carrot shredded
1/3 cup cilantro chopped
2 tablespoons lime juice omit for low-histamine or IC

Instructions

Combine the fat and spices in a saucepan and heat over medium until fragrant. Remove the bay leaves.
Cook the onion, garlic, and ginger in the pan until the onion has caramelized, about 30 minutes.
Add the meat and carrots and stir-fry until the meat is cooked through, 5-10 minutes.
Add the cilantro and lime juice, stirring, then serve hot.