Lamb Keema

Ingredients

• 1 lb of ground lamb
• water
• 1 tablespoon of yogurt
• 1 black cardamom seed
• 2 bay leaves
• 1 small green chili
• 1/2 teaspoon of minced ginger
• 1/2 teaspoon of minced garlic
• 2 tablespoons of prefried red onions (can find these at the asian grocery store)
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground cumin
• 1/4 to 1/3 of a cup of finely chopped tomatoes
• 2/3 teaspoon of salt
• 1/4 teaspoon of tumeric
• 1/8 teaspoon of garam masala

Instructions:

1. Put about 1 tbsp oil in a pan.
2. Put the lamb and one heaped tablespoon of yogurt in the pan.
3. Brown on low to medium low heat until the meat is crumbled and lightly brown all over. You will need to constantly stir to achieve this.
4. Take the pan off the heat and fill it with water so that the fat rises to the surface. Then, keeping the meat in the pan, slowly pour the water into the sink so that you drain out some of the fat.
5. NOTE: the next four steps happen VERY quickly, so have your ingredients ready beforehand. Put 2 tbsp oil in the pan. Once the oil is hot, put one black cardamom, a couple of bay leaves and 1 small green chile in the oil. Fry for about 30 seconds or so.
6. Put in ½ tsp of ginger and garlic and saute for about one minute on low heat
7. Add 2 tbsp of the prefried red onions with about 1 tsp of ground coriander and ½ tsp of ground cumin and saute for 10-15 seconds. Do not let it burn.
8. Add the browned meat and stir in with the masalas.
9. Add about ¼-1/3 cup of freshly ground tomatoes, 2/3 tsp of salt and ¼ tsp turmeric
10. Add about ¼-1/2 cup of water, mix and let it simmer until the oil separates. This should take around 30 minutes. If it is too thick, you can add a little bit of more water.
11. Put about 1/8 tsp of garam masala and stir when you are ready to serve.