It is such a big mindset change when you have to come up with ideas to feed a whole family easy Gluten Free meals that are complete in nutrition and taste, without having to cook separate meals. My daughter is Gluten Sensitive and I am constantly challenged to figure out what to make for dinner. Have you ever tried ground goat meat? It was a personal favorite of mine growing up in India but I wanted to add a twist to it, to make it more interesting. Here is what I came up with:
- 2 lbs ground goat (can be substituted by lamb, chicken etc.)
- 2-3 medium size onions, peeled and chopped
- 1 cup crushed tomatoes, fresh or Pomi tomatoes (in a box, from Italy)
- 1″ peeled ginger, crushed
- 4 garlic cloves, crushed
- 5-6 minced or crushed small hot green chilies or 2-3 jalepeno to add heat and spice
- 4 tbsp olive oil
- Sea salt to taste
- Ground coriander powder
- 1/2 cup sour or old yogurt (slightly tart)
- Ground garam masala
- 2 bay leaves
- 3-4 sticks of cinnamon
- 2 cups Cooked quinoa
- 1/4 cup washed & chopped fresh cilantro
Sauté chopped onions in olive oil until slightly pink about 7-9 minutes, adding some salt to speed up the browning. To this, add crushed ginger-garlic-green chili paste and sauté for another minute until fragrant. Don’t burn the ginger garlic. Add ground meat to this onion mix and keep sautéing until browned. Add turmeric and coriander powder with bay leaf and cinnamon sticks. Mix well, add crushed tomatoes and yogurt and cook it until there is oil on the sides and all the liquid is dried up.
Add 2-3 cups of water or broth, bring it to a boil and simmer until it reaches the desired thickness to serve with quinoa. Turn the stove off, add chopped fresh cilantro and powdered garam masala to this meat sauce. Serve over a 1/2 cup of cooked quinoa with sautéed sliced onions and mushrooms. Top it with a generous dollop of greek yogurt to serve. Chopped romaine & lemon slice are optional.
How To Serve
Serves 4-5, a one bowl wonder that will keep you full and satiated especially if you serve it with a side of roasted brussels sprouts.