Prep Steps (can be made a day in advance)

• Tomato & Cucumber Topping: Combine the quartered tomatoes, finely diced cucumbers, chopped parsley, lemon juice, and olive oil.
• Spice Paste: Combine the coriander, cumin, cardamom, oregano, and turmeric, then add water 1 tsp at a time (I needed 5 tsp, but you may need slightly more or less).

Ground Beef & Lentils

1. Melt 1 tbsp butter in a wide pan over medium heat, then sauté the onion, garlic, and ginger for 2 minutes.
2. Add the spice paste, mix until onions are coated, and cook 2-3 minutes.
3. Add the beef (and liver puree) to pan and cook until browned, about 7-8 minutes.
4. Add cooked lentils and diced tomatoes, then simmer until liquid has mostly evaporated and tomatoes are soft, about 10 minutes.
5. Add curry powder and cook another 2-3 minutes.
6. Top with chopped parsley, then turn off heat.

Seasoned Cabbage “Rice”

1. While the beef is browning, melt 2 tbsp butter in another large pan. Add garlic and sauté 1 minute.
2. Add cabbage, seasoned generously with salt and pepper, and cook over medium-high heat until softened, stirring regularly, about 10 minutes.
3. Mix in green onions and serve.

Bowl Assembly

• Assemble bowls by starting with a layer of cabbage rice, then add beef & lentils, and top with the tomato & cucumber.