One pound of ground grassfed beef, one pound of ground pastured lamb, cooked on medium low with 1/2 onion and clove or two of crushed garlic. Drained the fat, but used a fat separator to retain the juices from the meat. Then it was time to add in about 1/2 cup of beef stock, a can of coconut milk, a good tablespoon of Thai massaman curry, a couple of chopped carrots and 1/2 of a large potato, chopped. Cover and simmer until the veggies are soft. Click for the hi-res version.
Very hearty and satisfying. Give it a try. Eat it with a spoon. Hundreds of possible variations. Get creative, and never be afraid to fail. And speaking of failing, my rule is that if I make something I don’t like, I simply push it aside and no substitute is allowed. I go hungry until the next mealtime. That happened to me last week when I did a curry using left over pot roast, but for some odd reason the roast cut into 1" cubes was super tough. I didn’t even take a bite.