Title: Indian Keema with Ginger
Categories: Polkadot Faylen Ground Indian Yummy
Yield: 4 Servings

2	tb	Vegetable oil
2/3	c	Finely chopped onions
4	ts	Minced garlic
1 1/2	tb	Finely chopped fresh ginger
2		Hot green chilies, seeded and chopped
1	lb	Lean ground beef or lamb
1/4	ts	Turmeric salt to taste
12	c	Boiling water
2	ts	Garam masala
2	ts	Lemon juice
2	tb	Chopped coriander or parsley

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 chilies and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping the 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. Source: Bob Stein

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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