Indian Masala Kheema 

Ingredients

• 3 tablespoons vegetable, canola, or sunflower oil
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• Kosher salt, to taste
• 1 pound ground beef, or any other ground meat
• 2 medium tomatoes, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup coarsely chopped cilantro leaves, for garnish

Steps to Make It

1. Gather the ingredients. The Spruce
2. Heat the cooking oil in a wok or deep pan over medium heat. The Spruce 
3. Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering. The Spruce
4. Add the onions and sauté till they turn a pale golden color, about 5 minutes. The Spruce 
5. Add the garlic and ginger pastes and fry for 1 minute to get rid of the “raw” fragrance. The Spruce
6. Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)The Spruce
7. Add the meat to the masala and sauté until browned, stirring often to prevent burning— about 5 to 7 minutes. The Spruce
8. Add the tomatoes, stir, and cook until they are soft. The Spruce
9. Turn off the heat, add the lime or lemon juice, and stir to mix well. The Spruce
10. Garnish with chopped coriander leaves and serve hot.