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
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.