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How To Make Lamb Keema Tacos | From The Home Kitchen | Bon Appétit

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Join Bon Appétit associate food editor Rachel Gurjar as she makes lamb keema tacos. 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 here: https://www.bonappetit.com/recipe/lamb-keema-tacos
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

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How To Make Lamb Keema Tacos | From The Home Kitchen | Bon Appétit
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