|
Ingredients
|
Quantity
|
|
Vegetable oil
|
2 tbsp
|
|
Finely chopped onions
|
2/3 cup
|
|
Minced garlic
|
4 tsp
|
|
Finely chopped fresh ginger
|
1 ½ tbsp
|
|
Hot green chillies – seeded, chopped
|
2
|
|
Lean ground beef or lamb
|
1 pound
|
|
Turmeric, salt
|
to taste
|
|
Boiling water
|
12 cup
|
|
Garam masala
|
2 tsp
|
|
Lemon juice
|
2 tsp
|
|
Chopped coriander or parsley
|
2
tbsp
|
Heat the oil in a skillet and add the onions. Cook, stirring,
about 10 minutes, or until onions are browned. Add the garlic, ginger, and chillies
and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping
the spatula to break up any lumps. Cook until the meat begins to brown.
Sprinkle with turmeric and salt and stir. Add the water, cover, and cook over low
heat about 25 minutes, stirring often to prevent sticking. When ready, all
liquid should be absorbed. If it is not, uncover and cook until it is
evaporated. Stir in the garam masala, lemon juice, and coriander.
