Cooking Index - Cooking Recipes & IdeasJulie Sahni's Indian Keema With Ginger Recipe - Cooking Index

Julie Sahni's Indian Keema With Ginger

Cuisine: Indian
Type: Meat
Courses: Dressings
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
1/3 cup 20g / 0.7ozOnion - finely chopped
4 teaspoons 20mlGarlic - minced
1 1/2   Table ginger - finely chopped
2   Hot green chilies - seeded, chopped
1 lb 454g / 16ozLean ground lamb - or beef
1/4 teaspoon 1.3mlTurmeric
  Salt - to taste
1/2 cup 118mlWater - boiling
2 teaspoons 10mlGaram masala
2 teaspoons 10mlLemon juice
2   Table coriander - chopped

Recipe Instructions

The work "keema" refers to almost any ground meat casserole in Indian cuisine. It takes many flavors but this version is one of the best. Julie Sahni is a well-known Indian chef and cookbook author.

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.

New York Times Cookbook


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7.5 (4 votes)

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