Indian Keema with Ginger Recipe

Name: Indian Keema with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; ⅔ cup onions finely chopped; 4 teaspoons garlic minced; 1 1/2 tablespoons ginger finely chopped; 2 each green chili peppers hot, seeded, chopped; 1 pound ground lamb lean; 1/4 teaspoon turmeric; 1 x salt to taste; 1/2 cup water boiling; 2 teaspoons garam masala; 2 teaspoons lemon juice; 2 tablespoons coriander chopped

Servings: persons

2 tablespoons vegetable oil
⅔ cup onions finely chopped
4 teaspoons garlic minced
1 1/2 tablespoons ginger finely chopped
2 each green chili peppers hot, seeded, chopped
1 pound ground lamb lean
1/4 teaspoon turmeric
1 x salt to taste
1/2 cup water boiling
2 teaspoons garam masala
2 teaspoons lemon juice
2 tablespoons coriander chopped

1
Spices are sold or in shops specializing in Indian foods.
2
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.
3
Cook, stirring, about 10 minutes, or til they are caramel colored.
4
Add the garlic, ginger and chiles and cook 2 minutes longer.
5
Add the ground meat and cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps.
6
Cook until the meat loses its raw look and starts to brown.
7
Sprinkle with tumeric and salt and stir.
8
Add the water, cover and cook over low heat about 25 minutes, stirring often to prevent browning and sticking.
9
When ready, all the liquid should be absorbed.
10
If it is not, uncover and cook until all liquid is evaporated.
11
Stir in the garum masala, lemon juice and coriander.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, ⅔ cup onions finely chopped, 4 teaspoons garlic minced, 1 1/2 tablespoons ginger finely chopped, and more.

Yes, Indian Keema with Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Keema with Ginger

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