Keema (Indian-Style Ground Meat)
SUBMITTED BY: ajr
"Serve over rice or noodles for a quick, flavorful meal. This recipe may
be modified by adding peas (mattar), potatoes, or any other vegetable
you like. It can also be used as a samosa or pastry filling."
Original recipe yield:
4 servings
PREP TIME 5 MinCOOK TIME 20 MinREADY IN 25 Min
INGREDIENTS
1 1/2 pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
3/4 cup beef broth
DIRECTIONS
In a large heavy skillet over medium heat, cook ground lamb until evenly
brown. While cooking, break apart with a wooden spoon until crumbled.
Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat.
Saute onion until soft and translucent, about 5 minutes. Stir in garlic,
and saute 1 minute. Stir in garam masala and salt, and cook 1 minute.
Return the browned lamb to the pan, and stir in tomato paste and beef
broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is
fully cooked through, and liquid has evaporated.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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