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Lamb Keema Tacos
With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.
👥 8 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
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.
bay leaves2
2
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).
tomato purée1 cup
3
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 chill.
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