(Watch the video up in the post if necessary.) In a frying pan, cook the avocado oil over medium high heat.
Add the meat and cook until browned.
Add the salt, garlic powder, and ginger powder. Stir.
Add the tomato puree and Worcestershire sauce. Stir.
Add the curry powder and stir well. Then simmer 6 - 10 minutes over low heat.
Preheat your mini waffle maker.
When the waffle maker is ready, sprinkle 1/8 of the cheese and let melt.
(You may need to work a bit fast.) Pour 1/4 of the batter on top of the melted cheese. Spread 2 teaspoons of the keema curry and then sprinkle the same amount of cheese. Close the lid and cook 4 minutes.
Place the remaining keema curry evenly on top of each Chaffle. (Reheat your keema curry if desired.)
Sprinkle one teaspoon of the Parmesan cheese on each (or any topping of your choice).
You can of course eat this keema curry with fried cauliflower rice, not necessarily with Chaffles.
Because of curry powder, cooked Chaffles may have burnt black spots (or maybe it's just my mini waffle maker...). If you don't like that, you can simply cook your Chaffles without adding keema curry and use it all for placing on top of your Chaffles.
Per Serving (Half Beef Half Pork):
Calories 374 kcal, Protein 27.3 g , Fat 25.3 g, Carbohydrate 8.6 g, Fiber 2.4 g, Sugar 4.9 g