Indian Keema with Ginger
The word keema refers to almost any ground meat casserole in Indian cuisine. It takes many flavours but this version is one of the best. The recipe is by Julie Sahni, the well-known Indian chef and cookbook author. A principal flavour is grated fresh ginger.
(4 to 6 servings)
2 tbsp vegetable oil
2/3 cup finely chopped onions
4 tsp minced garlic
1-1/2 tbsp finely chopped ginger
2 hot green chilies, seeded and chopped
1 lb lean ground lamb, or beef
1/4 tsp turmeric
salt to taste
1/2 cup boiling water
2 tsp garam masala (see note)
2 tsp lemon juice
2 tbsp chopped coriander
Heat oil in skillet and add onions. Cook, stirring, about 10 minutes, or until they are caramel coloured.
Add garlic, ginger and chilies and cook 2 minutes longer. Add ground meat and cook, stirring and chopping with side of a heavy meatl spoon to break up any lumps. Cook until meat loses its raw look and starts to brown.
Sprinkle with turmeric and salt and stir. Add 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 until all liquid has evaporated.
Stir in the gram masala, lemon juice and coriander.
NOTE: Garam masala is available where specialty 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 turmeric and salt.
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