Julie Sahni's Indian Keema With Ginger

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

Preparation / Directions:

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

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