Keema (chicken/mutton mince) can be used in many ways. You can cook one large portion of it and then use it separately to make multiple dishes. Image Credit: Getty We have a special home-style recipe ...

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 ...

Cooked in a ‘masala’ made with onions, ginger-garlic, mint, coriander and spices, this dry green keema is hard to resist. You can pair it with bread or parathas, and also use it as a filling to make ...

Tejal Rao’s keema is simple and comforting, perfect for a Sunday night. By Sam Sifton Tejal Rao’s keema (spiced ground meat).Credit...Christopher Testani for The New York Times. Food Stylist ...

you can have this keema on the table in less than an hour. For this recipe you will need a food processor. In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large ...

James Martin was taken aback when a guest on Saturday Morning gave his culinary efforts as rather 'severe' rating. The ITV ...

3. Put meat, soya granules, ginger, green chili, shahi jeera, and coriander leaves in a meat mincer or blender to make a fine mince. 4. Add chili, salt and eggs to the mince meat mixture and rub ...

Lamb mince and spices make up delicious Turkish kofte kebabs or an Indian keema; pork mince makes a fiery Thai larb and fills ...

So, the easiest way to tenderise meat is to mechanically mince it, so you’ve got instant softness." Nisha uses frozen veg in her keema, adding: “Frozen veg is one of the healthiest ways of ...