lundi 8 juillet 2019

Indian Keema

Indian Keema





Servings: 4

Tot. Time: 30 min.

Nutritional Value – Calories: 334 | Fat 20 g | Protein 29 g |Net Carbs 4 g



Ingredients

c. chopped onion



1 tbsp. ghee/oil

1 tbsp. of each:



-Garlic

-Minced ginger

4 pods white/green cardamom

3-4 pieces cinnamon sticks

lb. ground beef

½ t. of each:



-Cumin

-Ground coriander

-Turmeric

-Cayenne pepper

t. of each:



-Salt

-Garam masala

¼ c. water





Directions

Pour the oil into the Instant Pot. When it’s hot, add the ghee/oil. Toss in the cardamom and cinnamon. Saute for 10 seconds. Toss in the garlic, ginger, and onions, sautéing for three to five minutes.

Blend in the beef and saute three to four minutes. Add the water and spices.

Secure the lid and cook on high for five minutes. Natural release the pot (10 minutes). Quick release after that. Serve.





Greek Meatballs with Sauce




Servings: 6

Tot. Time: 40 min.

Nutritional Value – Calories: 261 | Fat 16 g | Protein 15 g |Net Carbs 12 g



Ingredients for the Meatballs

slightly beaten egg

1 lb. ground beef

¼ c. chopped parsley

½ c. finely chopped onion

1/3 c. Arborio rice

To Taste: Pepper and salt





Sauce Ingredients

c. water



14 oz. diced tomatoes

½ t. of each:

-Smoked paprika

-Cinnamon

1 t. dried oregano

¼ t. ground cloves



To Taste: More pepper & salt





Directions



Mix all of the meatballs fixings, shaping into eight to ten balls. Arrange in a single layer in the pot.

Mix the sauce components in a dish and pour over the prepared meatballs.

Program the Instant Pot for 15 minutes under high-pressure, and release the pressure with the natural release option.

Remove the meatballs and blend the sauce until smooth with an immersion blender. Pour over the meatballs, garnish, and serve.

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