Indian Keema with Ginger

Keema is Indian spiced ground meat, and this version leans heavily on fresh ginger and green chilies for its heat. Ground lamb gets cooked down until all the liquid evaporates, leaving behind a dry, intensely flavored mince that works as a filling, a topping, or a main alongside rice or naan.

The onions cook for a full 10 minutes until they turn caramel-colored. This isn’t optional. Deeply browned onions form the flavor backbone of most North Indian dishes, and rushing this step leaves the keema tasting flat. Garlic, ginger, and chopped green chilies go in next for a quick sear before the meat joins the pan.

Break the lamb up aggressively with the edge of a metal spoon as it browns. You want fine, crumbly texture, not clumps. Turmeric goes in for color, then water gets added and the whole thing simmers covered until the liquid absorbs completely. Garam masala, lemon juice, and fresh coriander stirred in at the very end keep their flavors bright and punchy.

Chef Tips

• Use lean ground lamb. Fatty lamb releases too much grease and the keema turns oily instead of dry.
• Chop the ginger finely, not grated. Chopped ginger gives little bursts of heat throughout; grated ginger disappears into the sauce.
• If the meat sticks to the pan during the covered simmer, add a splash more water and stir. You want all the liquid absorbed, not burned on.
• Add the garam masala last. Cooking it too long dulls its aromatic punch.

Variations

• Stir in frozen peas during the last 5 minutes for classic keema matar.
• Use ground beef instead of lamb for a milder flavor.
• Add diced potatoes with the water for a heartier, keema aloo version.