Note: This post was originally published on my other site, Sweet Kisses and Dirty Dishes. I am slowly moving the recipes over.
Confession. This is the 6th time I have erased everything I said about this recipe. In fact last time I started I said “Confession. This is the 5th time I have erased everything I said about this recipe.”
It is not that I don’t really have anything I could say about this recipe, I have too much. It actually has a long history with us. It is based off of a meal we had LONG ago at a friends house– and this variation began last year while we were in the midst of an elimination diet. It has come a long way since then, being tweaked each time to just be a bit better then last time. I suspect I will keep doing that every time I make it.
Let me just say before I share the recipe with you, it is nice sometimes to have a meal where all the allergen supplements (non-dairy coconut milk, and a reduction sauce instead of a gravy) are a bonus not a detraction. Where the flavors meld perfectly into a composed and warming dish.
That is all I will say because I do not want to erase another 600 words. You will just have to try it for yourself 😉
- For the Ginger Beef
- 1 large onion, chopped (optional)
- 2 inch piece of ginger, minced
- 6 cloves of garlic, minced
- 2 tablespoons coconut oil
- ¼ teaspoon cinnamon
- ¼ teaspoon cardomom
- ½ teaspoon coriander
- ½ teaspoon cumin
- ¼ teaspoon tumeric
- 1½ tablespoons curry powder
- 1½ lb ground beef
- 1 teaspoon salt
- Chopped flesh of two small mangos or one large
- Juice of 1 lemon
- 4 cups chicken stock (unsalted, must be gelatinous to work)
- 1 tablespoon fruit only apricot or apple jam, or ½ tablespoon honey
- For the Coconut Sweet Potatoes
- 6 large sweet potatoes
- ¼ cup cococnut cream*
- 1 teaspoon salt
- For Serving
- ¼ cup pomegranate molasses (optional, but so good)
- Chopped cilantro (optional, I love it, but I know a lot of people really do not)
- *Put a can of coconut milk in the fridge for an hour, when you open it the cream should be at top.
- To Make The Sweet Potatoes Wash the sweet potatoes and poke with a fork. Bake at 350 degrees for 1 hour. Remove the flesh from the sweet potatoes and puree in a food processor until smooth (or at least mostly). Add the salt and coconut cream and blend until thoroughly combined, creamy, and smooth. Keep warm until ready to use.
- To Make The Ginger Beef Make the beef while the sweet potatoes are cooking.
- Heat a large skillet over medium-low heat. Add the coconut oil and onions. Cook, stirring, for 3-4 minutes until the onion begins to soften. Add the ginger, garlic, and spices and cook for 1-2 more minutes. Add the beef and salt and cook through. Add the chicken stock, lemon, and mango. Bring the stock to a boil and boil uncovered for 15-20 minutes until the stock is essentially gone, leaving nothing behind but coating around the beef. Stir in the jam or honey.
- Serve the beef over the sweet potatoes, topped with a slight drizzle of the pomegranate molasses, and cilantro if using.
Savoring Saturdays @ Raia’s Recipes
Gluten Free Wednesdays @ The Gluten Free Homemaker
Waste Not Want Not Wednesdays @ Poor and Gluten Free
Real Food Wednesdays @ Kelly The Kitchen Kop
Full Plate Thursday @ Miz Helen’s Country Cottage
Thriving on Thursdays @ Domesblissity
Pin It Thursday @ Sweet Bella Roos
Foodie Friday @ Rattlebridge Farm
Fight Back Friday @ Food Renegade