Julie Sahni's Indian Keema With G..

Cooking Instructions

1 Heat the oil in a skillet and add the onions. Cook, stirring, about 10 minutes, or until they are caramel colored.

2 Add the garlic, ginger and chilies and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look and starts to brown.

3 Sprinkle with turmeric and salt and stir. Add the water, cover and cook over low heat about 25 minutes, stirring often to prevent browning and sticking. When ready, all the liquid should be absorbed. If it is not, uncover and cook until all the liquid has evaporated.

4 Stir in the garam masala, lemon juice and coriander.

Wine Pairing(s)

Clos des Menuts Saint Emilion Grand Cru

Heitz Cabernet Sauvignon

Benjamin Brunel Rasteau

Castle Rock Pinot Noir Willamette Valley

Baron Philippe de Rothschild Medoc

Yellow Tail Cabernet Sauvignon

Chateau Talbot Saint Julien Grand Cru

Le Vieux Donjon Chateauneuf-du-Pape

Marietta Cabernet Sauvignon

Chateau de Brondeau Bordeaux