Lamb Keema Tacos
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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Tbsp. extra-virgin olive oil
garlic cloves, finely chopped
2″ piece ginger, peeled, finely chopped
tsp. cumin seeds
medium white onion, finely chopped, plus more for serving
Tbsp. ground coriander
Tbsp. plus 1½ tsp. garam masala
tsp. ground cloves
tsp. turmeric powder
cup tomato purée
lb. ground lamb
Juice of ½ lime
Tbsp. finely chopped mint
cup finely chopped cilantro, plus sprigs for serving
Warm 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 chill.