Julie Sahni's Indian Keema With Ginger

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/3 cup	20g / 0.7oz	Onion - finely chopped
4 teaspoons	20ml	Garlic - minced
1 1/2		Table ginger - finely chopped
2		Hot green chilies - seeded, chopped
1 lb	454g / 16oz	Lean ground lamb - or beef
1/4 teaspoon	1.3ml	Turmeric
		Salt - to taste
1/2 cup	118ml	Water - boiling
2 teaspoons	10ml	Garam masala
2 teaspoons	10ml	Lemon juice
2		Table coriander - chopped

Recipe Instructions

The work "keema" refers to almost any ground meat casserole in Indian cuisine. It takes many flavors but this version is one of the best. Julie Sahni is a well-known Indian chef and cookbook author.

Heat oil in a skillet and add onions. Cook, stirring, about 10 minutes, or until they are caramel colored.

Add garlic, ginger and chilies 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 it's raw look and starts to brown.

Sprinkle with turmeric and salt and stir. Add water, cover and cook over low heat, 25 minutes, stirring often to prevent browning and sticking. When ready, all liquid should be absorbed. If it is not, uncover and cook until all the liquid has evaporated.

Stir in the garam masala, lemon juice and coriander.

Source:
New York Times Cookbook

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7.5 (4 votes)

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