Keema (Ground Lamb) with Edamame
Ingredients:
2 pounds of ground free-range lamb
2 white onions diced small
2 tsp of ground garlic
2 tsp of ground ginger
1 tsp of ground cayenne powder
1 tsp of ground organic turmeric
½ tsp of ground black pepper
2 sprigs of fresh sage chiffonade and 1 sprig for garnish
2 cups of shelled edamame
½ cup of tomato sauce
1 tbsp of sesame oil
Directions:
Heat oil over a moderate heat and add the onions and sauté until lightly browned.
At this point add the ground lamb, turmeric, cayenne, black pepper, garlic, and ginger, and sauté with the onions for an additional 10 minutes.
Mince the meat with your spatula to keep the meat from lumping together.
Now add the tomato sauce and sauté for an additional 10-15 min until all the flavors are incorporated.
Add the fresh chiffonade of sage and edamame and cook until the meat and ingredients are fully cooked and garnish with the sage at the end.
Serve with your favorite bread, rice, or quinoa dish.
This rich, flavorful dish is enhanced by the sage, which gives it a deep flavor and aroma. The black pepper, cayenne, and turmeric add spice and earthiness that elevate the dish to a new level. Lamb is a red meat that can be enjoyed on special occasions secondary to the fat content. As always, I hope you keep your health and well-being in center stage and live long and strong!
