Of course, the origins of keema can be traced back to South Asia, with many sources citing India and Pakistan. Warm, spicy and earthy with hints of cinnamon and clove, this dish is best served ...

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Keema Naan: This is a delicious naan recipe, stuffing is prepare with mince mutton & spices. Spicy stuffing makes this keema naan complete meal, you can pair this with raita or your favorite gravy. In ...

Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any ...

The keema relies on lamb mince with a decent level of fat (20% is ideal). There may seem to be a lot of ground coriander, but ...

Keema (lamb mince) is well spiced, studded with green peas and usually served with pau (pillowy fresh bread buns), for much mopping. For us, this dish is synonymous with many places in Bombay ...