Indian Keema with Ginger
Yield
6 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ⅔ | cup |
onions
finely chopped |
|
| 4 | teaspoons |
garlic
minced |
|
| 1 ½ | tablespoons |
ginger
finely chopped |
|
| 2 | each |
green chili peppers
hot, seeded, chopped |
*
|
| 1 | pound |
ground lamb
lean |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
water
boiling |
|
| 2 | teaspoons |
garam masala
|
*
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | tablespoons |
coriander
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 158 | ml |
onions
finely chopped |
|
| 2E+1 | ml |
garlic
minced |
|
| 23 | ml |
ginger
finely chopped |
|
| 2 | each |
green chili peppers
hot, seeded, chopped |
*
|
| 453.6 | g |
ground lamb
lean |
|
| 1.3 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
water
boiling |
|
| 1E+1 | ml |
garam masala
|
*
|
| 1E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
coriander
chopped |
|
Directions
Spices are sold or in shops specializing in Indian foods.
If it is not available, substitute curry powder or curry paste and add it along with the tumeric and salt) Heat the oil in a skillet and add the onions.
Cook, stirring, about 10 minutes, or til they are caramel colored.
Add the garlic, ginger and chiles and cook 2 minutes longer.
Add the ground meat and cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps.
Cook until the meat loses its raw look and starts to brown.
Sprinkle with tumeric and salt and stir.
Add the water, cover and cook over low heat about 25 minutes, stirring often to prevent browning and sticking.
When ready, all the liquid should be absorbed.
If it is not, uncover and cook until all liquid is evaporated.
Stir in the garum masala, lemon juice and coriander.
