1 lb lean lamb or beef, minced or ground
2 tbsp vegetable oil
1/2 cup onions, finely chopped
4 tsp garlic, minced
1 1/2 tbsp ginger, finely chopped
2 green chilies, chopped
1/4 tsp turmeric
Salt to taste
1/2 cup boiling water
2 tsp garam masala
2 tsp lemon juice
2 tbsp coriander, chopped

Ginger Kheema

     1. Heat the oil in a skillet and add the onions. Cook for about 10 minutes or until they are            golden brown.
     2. Add the garlic, ginger, chilies and cook for 2 minutes longer.
     3. Add the ground meat and cook, stirring and chopping with the side of a heavy metal            spoon to break up any lumps.
     4. Cook until the meat loses its raw look and starts to get brown. Sprinkle with turmeric, salt            and stir well.
     5. Then add the water, cover and cook over low heat for about 25 minutes, stirring often to            prevent browning and sticking.
     6. All the liquid should be absorbed when the curry gets ready. If it is not, uncover and cook            till all liquid is evaporated.
     7. Add garam masala, lemon juice, coriander, mix well and remove from heat to serve.