Indian keema with ginger

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
⅔ cup Onion -- finely chopped
4 teaspoons Garlic -- minced
1½ tablespoon Ginger root -- finely chopped
2 \N Hot chili peppers -- seeded
\N \N And chopped
1 pounds Lean ground beef -- or lamb
¼ teaspoon Turmeric
\N \N Salt -- to taste
½ cup Boiling water
2 teaspoons Garam masala
2 teaspoons Lemon juice
2 tablespoons Parsley -- chopped

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 chilies and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping the 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. Serves 4.

Recipe By : Bob Stein

From: Alison Meyer Date: 08-28-95 (09:43) (19) (E)Cooking

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