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 don’t be tempted to use less. Its aromatic, slightly citrusy notes ...

3. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat. Continue to stir fry, till the keema is almost cooked through.

About Tawa Tadka Keema Recipe: A traditional South Asian dish, Tawa Tadka Keema is an uncomplicated recipe of chicken mince cooked with ginger-garlic, onions, tomatoes and spices. A mildly spiced dish ...

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 ...

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 ...