Name: Lamb Keema Tacos
Yield: 8 Servings
Ingredients: 3 Tbsp. extra-virgin olive oil; 4 garlic cloves, finely chopped; 1 2" piece ginger, peeled, finely chopped; 2 bay leaves; 2 tsp. cumin seeds; 1 medium white onion, finely chopped, plus more for serving; 2 Tbsp. ground coriander; 1 Tbsp. plus 1½ tsp. garam masala; 1 Tbsp. paprika; ½ tsp. ground cloves; ½ tsp. turmeric powder; 1 cup tomato purée; 2 lb. ground lamb; Kosher salt; Juice of ½ lime; 1 Tbsp. finely chopped mint; ½ cup finely chopped cilantro, plus sprigs for serving; Warm small corn or flour tortillas, crema fresca or sour cream, and lime wedges (for serving)

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.

What you’ll need

Dutch Oven
$100 At Amazon
Citrus Juicer
$20 $15 At Amazon
Chef's Knife
$60 At Amazon
Cutting Board
$10 At IKEA

Recipe notes

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