Lamb Keema Tacos
BY RACHEL GURJARAugust 10, 2021
Photo By Emma Fishman, Food Styling By Rebecca Jurkevich
Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff samosas and naan. Here, associate food editor Rachel Gurjar uses it as a taco filling, fragrant with ground lamb, tomatoes, onions, garlic, and spices. You can make the keema a day in advance and save any leftovers to spread between buns for a sloppy Joe–style sandwich or serve with rice for another quick weeknight meal.
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What you’ll need
- Dutch Oven$90 AT AMAZON
- Citrus Juicer
$7$5 AT AMAZON
- Chef’s Knife$34.53 AT AMAZON
- Cutting Board$10 AT IKEA
3Tbsp. extra-virgin olive oil
4garlic cloves, finely chopped
12″ piece ginger, peeled, finely chopped
2tsp. cumin seeds
1medium white onion, finely chopped, plus more for serving
2Tbsp. ground coriander
1Tbsp. plus 1½ tsp. garam masala
½tsp. ground cloves
½tsp. turmeric powder
1cup tomato purée
2lb. ground lambKosher saltJuice of ½ lime
1Tbsp. finely chopped mint
½cup finely chopped cilantro, plus sprigs for servingWarm small corn or flour tortillas, crema fresca or sour cream, and lime wedges (for serving)
Heat oil in a medium Dutch oven or other heavy pot over medium. Cook garlic, ginger, bay leaves, cumin seeds, and 1 onion, stirring occasionally, until onion is translucent and edges are golden brown and spices are fragrant, about 5 minutes. Add coriander, garam masala, paprika, cloves, and turmeric and cook, stirring often, until spices are fragrant, about 2 minutes.
Mix in tomato purée and cook, stirring occasionally to keep from burning, until thickened and starting to stick to bottom of pot. Add lamb and break into small pieces, then add 1 cup water. Season with salt and stir to combine. Cover pot and cook until lamb is cooked through and tender, about 20 minutes (some of liquid will have evaporated).
Stir lime juice, mint, and ½ cup cilantro into lamb mixture. Build tacos with keema, tortillas, crema, cilantro sprigs, and more onion; serve with lime wedges for squeezing over.
Do ahead: Keema can be made 1 day ahead. Transfer to an airtight container and chillhttps