I wasn’t in love with this dish, but it is good and has some flavor to it. It’s a nice switch up to just eating salads.
Tandoori Beef Skillet
(Adapted from Keto Simple by Martina Slajerova)
1 teaspoon ghee or duck fat
10.6 ounces ground beef
1½ teaspoons onion powder
½ teaspoon garlic powder
2 teaspoons tandoori spice mix
Salt and pepper to taste
½ medium cauliflower, chopped
2 tablespoons water
¼ cup coconut cream or heavy whipping cream
Fresh herbs, such as parsley or cilantro
Heat a medium skillet greased with ghee over high heat. Add the beef, onion powder, garlic powder, tandoori spice, and a pinch of salt and pepper. Cook for 2 minutes, stirring frequently. Add the cauliflower, water and coconut cream.
Bring to a boil and then reduce the heat to medium-low and cover with a lid. Cook for about 8 minutes. Remove the lid and cook for another 2 to 3 minutes, until the cauliflower is crisp- tender and the excess juices evaporate. Season to taste. Eat warm, sprinkled with fresh herbs to taste. To store, refrigerate for up to 4 days.
Tip: If tandoori spice mix is too spicy for you, swap it for mild curry powder or garam masala.
