Add onion, ginger, serrano pepper, and garlic cloves to a food processor. Blend until you form a paste.
Preheat a large skillet over medium-high heat with avocado oil. Add in the paste and saute for 2-3 minutes or until fragrant.
Add in the ground lamb and garam masala. Break up the ground lamb and cook until almost complete browned.
Next add in the diced tomato, coconut cream, water, kosher salt, and black pepper. Mix until well combined.
Lower the heat and let simmer for about 5-7 minutes.
Once everything is cooked through, turn off the heat, and stir in the chopped cilantro. Serve with garlic tostones.
In a bowl, mix the water and salt until the salt is dissolved. Add in half of the chopped garlic to the water. Set aside.
Cut off the ends off the ends of the plantain. Carefully use your knife to score the skin making sure to not cut through the plantain.
Peel the skin off and cut into 1 in coins.
Add the plantains to the bowl of water and let it brine for at least 30 minutes.
Once brined, remove plantains from water and dry with a paper towel.
Preheat a skillet over medium heat with enough avocado oil to cover the skillet.
Add in the plantains and fry for about 3-4 minutes per side or until lightly browned and cooked through.
Remove plantains from skillet, then flatten with something with a flat surface (bottom of a cup, plate, bowl, or small skillet).
Re-fry the plantains for 2-3 minutes per side or until golden brown.
In the meantime, melt the ghee and mix in the remaining garlic cloves.
Before serving, brush the tostones with the ghee and garlic and garnish with cilantro.
Use garlic tostones to scoop up the lamb keema!