|
Ingredients
|
Quantity
|
|
Vegetable oil
|
2 tbsp
|
|
Onion – finely chopped
|
1/3 cup
|
|
Garlic – minced
|
4 tsp
|
|
Ginger – finely chopped
|
1 ½ tbsp
|
|
Hot green chillies – seeds , chopped
|
2
|
|
Lean ground lamb or beef
|
1 pound
|
|
Turmeric
|
¼ tsp
|
|
Salt
|
to taste
|
|
Water – boiling
|
½ cup
|
|
Garam
masala
|
2 tsp
|
|
Lemon juice
|
2 tsp
|
|
Coriander – chopped
|
2 tbsp
|
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.
