Serves 4

Adapted from Bon Appétit

• 1 tablespoons olive oil, divided

• 2-3 cloves garlic, minced

• 2-3 tablespoons ginger, minced

• 2 teaspoons cumin seeds

• ⅔ white onion, chopped, plus more for toppings

• 1 tablespoon ground coriander

• 2¼ teaspoons garam masala

• 1½ teaspoons paprika

• ¼ teaspoon ground cloves

• ¼ teaspoon ground turmeric

• 4 tablespoons tomato paste

• 1½ cup water, divided

• 1 pound ground lamb

• Salt

• 2 limes, cut into wedges

• ¼ cup cilantro, coarsely chopped, plus more for garnish

• 8 corn tortillas, warmed

• Crema fresca (or crème fraiche), for serving

1. Heat a large pan over medium heat. As the pan heats up, add the olive oil. Once hot, tip in the garlic, ginger, cumin seeds, and onion. Sauté until the onions become translucent and the edges start to turn golden brown, about 5 minutes.

2. Add the ground coriander, garam masala, paprika, cloves, and turmeric. Mix until everything is well combined. Continue stirring constantly until spices are fragrant, about 2 minutes.

3. Mix in the tomato paste and ½ cup water. Stir occasionally until sauce begins to thicken and starts to stick to the bottom of the pan. Add in the lamb and break it apart with a wooden spoon.

4. Pour in ½ cup of the remaining 1 cup of water. If the sauce is too thick, slowly pour in the remaining water. Season everything with salt, to your preference. Give everything a few good stirs, cover, and simmer until lamb is fully cooked through, about 20 minutes.

5. Squeeze ¼ of a lime into the mixture, plus ¼ cup cilantro, and stir to combine.

6. To serve, add the lamb keema to each warmed taco, garnish with additional onions, cilantro, and crema. Squeeze a lime wedge overtop the taco.

7. Enjoy!