Spicy Vegetables and Meat

Here's my first blog recipe. It's a meal I created recently. It tasted very good and smelled like KFC gravy when it came off the burner.

Ingredients

• Coconut oil (I'm not sure how much, I used what was left in the jar. Maybe 3 tbsp)
• Some potatoes (I used four or five—2-3 large ones and the rest were small)
• 3/4 of a large onion
• Some meat (I used 1/2 lb of hamburger, but I bet chicken breast or shrimp would be even better)
• Some carrots (I used one honkin' one, and one average sized one)
• Pepper
• Salt
• Cumin
• Water
• Milk

Directions

1. Add enough coconut oil to cover the bottom of a large pot. Place the pot on medium heat.


2. Cut the potatoes into small cubes (maybe 1.5 squared cm). Place them in the pot and cook them, stirring occasionally.


3. Finely dice the onions. Do not mince them. Add them to the pot.


4. Add the meat to the pot.


5. Make sure you still stir frequently enough so nothing burns. It's fine if there is some potato residue on the bottom of the pot. Just don't let it burn, and try to scrape from time to time.


6. Dice the carrots. Add them to the pot.


7. Add enough water to cover the bottom of the pot in a couple of centimetres of water. Let sit for a few seconds and then stir so everything stuck to the bottom of the pot comes off.


8. Add enough freshly ground pepper so you can see the top of the mixture moderately covered in black flakes.


9. Sprinkle some salt over the top (Maybe 1/2 tbsp).


10. Add a bunch of cumin. There should be a more abundant layer of cumin than there was pepper.


11. Stir so everything is combined.


12. Once stuff starts sticking again, add some milk. Add enough milk to add some texture, but not so much that it turns into stew.


13. Let sit on low heat until the milk thickens.


14. Serve in bowls or on plates. Buttered bread tastes good with this. I am sure shredded Havarti or grated Parmesan would taste great as well. So would garlic, but I had none with me.

Good for one Kim Siever meal or for 2-3 plates for 4 average eaters.