| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Indian |
Indian, Beef, Lamb |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2/3 |
c |
Finely chopped onions |
| 4 |
ts |
Minced garlic |
| 1 1/2 |
tb |
Finely chopped ginger |
| 2 |
|
Hot green chiles, seeded and chopped |
| 1 |
lb |
Lean ground lamb, or beef |
| 1/4 |
ts |
Tumeric |
|
|
Salt to taste |
| 1/2 |
c |
Boiling water |
| 2 |
ts |
Garum masala (Garam Masala is available where specialty spoices |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
Chopped coriander |
INSTRUCTIONS
The word, "Keema" refers to almost any ground meat casserole in Indian
cuisine.
Spices are sold or in shops specializing in Indian foods. If it is not
available, substitute curry powder or curry paste and add it along with the
tumeric and salt)
Heat the oil in a skillet and add the onions. Cook, stirring, about 10
minutes, or til they are caramel colored. Add the garlic, ginger and chiles
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 its raw look and starts to brown. Sprinkle with
tumeric and salt and stir. Add the water, cover and cook over low heat
about 25 minutes, stirring often to prevent browning and sticking. When
ready, all the liquid should be absorbed. If it is not, uncover and cook
till all liquid is evaporated. Stir in the garum masala, lemon juice and
coriander.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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