Indian Keema With Ginger

Course : Curry
Serves: 4
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2 tablespoons vegetable oil
2/3 cup finely chopped onions
4 teaspoons garlic minced
1 1/2 tablespoons finely chopped fresh -- ginger
2 medium hot green chiles -- seeded and chopped
1 pound lean ground beef or lamb
1/4 teaspoon turmeric -- salt to taste
12 cups boiling water
2 teaspoons garam masala
2 teaspoons lemon juice
2 tablespoons chopped coriander or -- parsley

Preparation / Directions:

Heat the oil in a skillet and add the onions. Cook, stirring, about 10 minutes, or until onions are browned. Add the garlic, ginger, and chiles and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping the spatula to break up any lumps. Cook until the meat begins to brown. Sprinkle with turmeric and salt and stir. Add the water, cover, and cook over low heat about 25 minutes, stirring often to prevent sticking. When ready, all liquid should be absorbed. If it is not, uncover and cook until it is evaporated. Stir in the garam masala, lemon juice, and coriander. Serves 4.

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