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Lamb Keema TacosIngredients8 Servings3Tbsp. extra-virgin olive oil4garlic cloves, finely chopped12" piece ginger, peeled, finely chopped2bay leaves2tsp. cumin seeds1medium white onion, finely chopped, plus more for serving2Tbsp. ground coriander1Tbsp. plus 1½ tsp. garam masala1Tbsp. paprika½tsp. ground cloves½tsp. turmeric powder1cup tomato purée2lb. ground lambKosher saltJuice of ½ lime1Tbsp. finely chopped mint½cup finely chopped cilantro, plus sprigs for servingWarm small corn or flour tortillas, crema fresca or sour cream, and lime wedges (for serving)PreparationStep 1Heat oil in a medium Dutch oven or other heavy pot over medium. Cook garlic, ginger, bay leaves, cumin seeds, and 1 onion, stirring occasionally, until onion is translucent and edges are golden brown and spices are fragrant, about 5 minutes. Add coriander, garam masala, paprika, cloves, and turmeric and cook, stirring often, until spices are fragrant, about 2 minutes.Step 2Mix in tomato purée and cook, stirring occasionally to keep from burning, until thickened and starting to stick to bottom of pot. Add lamb and break into small pieces, then add 1 cup water. Season with salt and stir to combine. Cover pot and cook until lamb is cooked through and tender, about 20 minutes (some of liquid will have evaporated).Step 3Stir lime juice, mint, and ½ cup cilantro into lamb mixture. Build tacos with keema, tortillas, crema, cilantro sprigs, and more onion; serve with lime wedges for squeezing over.Do ahead: Keema can be made 1 day ahead. Transfer to an airtight container and chill