This meat filling—keema—is the perfect emergency protein: it’s simple to make with pantry and fridge staples, and it’s great with everything from cauliflower rice and sweet potato hash to hearty omelets and crisp lettuce wraps. Samosa is an easy to make Indian recipe.
- 2 tablespoons ghee
- 1 large onion, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons minced ginger
- 2 jalapeno peppers, finely diced
- 2 pounds ground beef, lamb, goat, or a combination
- ½ teaspoon ground turmeric
- 2 ½ teaspoons kosher salt
- ½ cup full-fat canned coconut milk or plain coconut yogurt
- 1 tablespoon garam masala
- Juice from half a lemon
- ¼ cup minced cilantro
- butter lettuce leaves
- Heat a large skillet over medium heat and prep your ingredients as the pan gets hot.
- When the pan is hot, swirl in the ghee. Next, throw the onions in the pan, and stir fry until translucent, about 10 minutes. (If you have time to brown the onions, it will taste even better!)
- Toss in the garlic, ginger, and peppers and sauté until fragrant.
- Crumble in the ground meat and cook until no longer pink, breaking up the pieces with your spatula.
- Stir in the turmeric, salt, and coconut milk, and bring to a simmer.
- Cover the pan and reduce the heat to medium low. Simmer the meat for 20 minutes, stirring occasionally.
- When time’s up, check to see if the liquid has evaporated from the meat. If not, cook the meat uncovered for 5 more minutes or until the moisture is gone.
- Remove the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro.
- Adjust the seasoning to taste with additional salt, garam masala, or lemon juice. You can serve the spiced meat in fresh lettuce wraps
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