"Keema"

by Richard

Keema is Indian for spicy ground meat.  It is normally made with ground lamb. 

Turkey makes a fine substitute.  Some people claim this works well with beef.  They lie.

There are lots of possible additions to this recipe.  Peas work especially well. 

Keema is occasionally served on its own, but its often used to stuff random things (samosas, naan, cabbage rolls, tomatos, peppers, you name it)

(I'm enclosing another recipe for potato samosa filling.  This is a perfectly fine substitute)

This recipe doubles easily and freezes well

Ingredients

2 tablespoons light vegetable oil

2/3 cup finely chopped onions

4 teaspoons finely chopped garlic

1.5 tablespoons finely chopped fresh ginger root

2 green chilis, finely minced

1 pound ground lamb or turkey

.25 teaspoons tumeric

1.5 teaspoons Kosher salt

2 teaspoons garam masala

2 teaspoons lemon juice

2 tablespoons chopped fresh cilantro

Directions

1.  Heat the oil in a skillet or a large frying pan and add the onions.  Fry the onions over a medium high heat until the turn caramel brown (about 10 minutes).  Stir constantly to ensure even browning.

2.  Add the garlic, ginger, and green chilis, and cook for an additional two minutes.  Add lamb or turkey and cook until the meat loses its pink color and begins to brown.  Sprinkle the turmeric and salt over the meat, stir for a moment or two, and then add .25 cups of hot water.  Reduce heat, cover, and let the meat cook thoroughly for about 25 minutes, stirring often to prevent burning.  (The moisture should be totally absorbed.  If it is not, uncover the pan, increase the heat, and cook until all the moisture has been absorbed).  Turn off the heat and stir in the garam masala, lemon juice, and chopped coriander.