Deconstructed Samosa

Samosa's remind me of childhood. Now you might ask how do samosa's remind a boy from central Canada of childhood? I will tell you! Growing up we had a family friend (almost like a second mother) from Uganda and made the best samosa's. She was always sending over the treats for us to enjoy, even to this day I get a dozen or so at Christmas. These samosa's we filled with ground beef and a beautiful array of spices. This recipe is very similar and is damn tasty!


2 tablespoons ghee/coconut oil
1 large onion, finely minced
3 large cloves of garlic, minced
2 tablespoons minced ginger
1 jalapeno peppers, finely diced
2 pounds of ground beef
½ teaspoon turmeric
 2 ½ teaspoons kosher salt
½ cup coconut milk
1 tablespoon garam masala
Juice from half a lemon
¼ cup minced cilantro

Heat the ghee or coconut in a large skillet over medium heat and prep your ingredients as the pan gets hot. Throw the onions in the pan and stir fry until translucent, about 10 minutes. 

Toss in the garlic, ginger, and peppers and sauté until fragrant. Crumble in the ground beef and cook until no longer pink, breaking up the pieces with your spatula. Stir in the turmeric, salt, and coconut milk, and bring to a simmer. Cover the pan and reduce the heat to medium low. 

Simmer the meat for 20 minutes, stirring occasionally. When time’s up, check to see if the liquid has evaporated from the meat. If not, cook the meat uncovered for 5 more minutes or until the moisture is gone. Remove the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro.You can serve the spiced meat in fresh lettuce wraps.

Recipe from Nom Nom Paleo