Join Bon Appétit associate food editor Rachel Gurjar as she makes lambkeematacos. Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff samosas and naan. In this recipe it's used as a taco filling - fragrant with ground lamb, tomatoes, onions, garlic, and spices.
Check out the full recipe bonappetit.com/recipe/lamb-keema-tacos - VIDEO BREAKDOWN 0:00 Introduction 0:49 Prep the veg 1:44 Make the masala 2:04 Cook veg and add whole spices 3:35 Add ground spices and tomato purée 5:31 Add the lamb 6:26 Add water, cover, and cook until lamb is cooked through and tender, about 20 minutes 7:06 Toast the tortillas 9:00 Finish the keema 10:24 Assemble the tacos 10:46 Taste!
- Director: Cory Cavin Producer: Parisa Kosari Associate Producer: Halie Aaron Editor: Michael Imhoff Assistant Editor: JC Scruggs Director of Photography: Bradley Wickham Camera Operator: Paige Wollensack Audio: Brett Van Deusen Culinary Producer: Mallary Santucci Associate Culinary Producer: Jackie Beal Production Assistant: Albie Smith Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg
Bon Appetit Video Team June Kim Ali Inglese Dan Siegel Rhoda Boone Carolyn Gagnon Jonathan Wise Holly Patton Myra Rivera Billy Keenly
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