Lamb Keema


1 tablespoon
coconut oil
red onions (finely chopped)
4 cloves
garlic (minced)
yellow bell pepper (diced)
salt (to taste)
1 tablespoon
curry powder
1 teaspoon
herbs de Provence
1 teaspoon
granulated garlic
1⁄2 teaspoon
mace (optional)
1 pound
organic ground lamb
small jar marinara sauce (15 oz, no sugar added)
1 1⁄2 cup
chopped fresh tomatoes
8 ounces
frozen peas


Melt coconut oil in a deep-dish skillet over medium heat. Add onions and a pinch of salt. Sweat for 5 minutes, stirring frequently. Add garlic and peppers and continue cooking for another 5 minutes. Add spices and stir constantly for 2 minutes, tempering the spices in the oil and heat. Add ground lamb and brown in pan. Add marinara sauce and tomatoes and lower heat to medium. Simmer at least 30 minutes until tomatoes have tenderized and mixture has reduced. Taste and balance salt. Just before serving, stir in frozen peas and allow them to heat through while preserving their bright green color.