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Indian Keema With Ginger


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
Lean ground lamb or beef
1 pound
¼ tsp
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.