How to make the perfect keema â recipe
Rich and spicy: Felicity Cloakeâs perfect keema. Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot.
Rich and spicy: Felicity Cloakeâs perfect keema. Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot.
Every culture has its favourite mince dishes, and the Indian subcontinentâs version is rich in flavour, velvety in texture and aromatically spiced
Wed 24 Feb 2021 07.00 EST
The humble status of mince, so often the final resting place for old meat scraps or less glamorous cuts, is summed up perfectly by one of my favourite Scottish expressions, âthick as minceâ, yet because itâs both quick and economical to put on the table, workaday mince plays a central role in some of the worldâs best-loved home cooking. Think Scottish stovies, or Danish
Clarkston-based Sumayya Usmani recently turned to narrative writing after having started out writing cookbooks. Originally from Karachi, Pakistan, Usmani practised law for 12 years before taking up writing professionally, seeking to touch the hearts of Asian readers and inspire others through personal and human stories of food, culture and history. She has written two cookbooks on Pakistani culture – Summers Under the Tamarind Tree, which won the Gourmand Award for Best First Cookbook, and Mountain Berries and Desert Spice, which was shortlisted for the Food and Travel Awards. Usmani is currently working on a food memoir, Andaza, about her upbringing on merchant navy vessels and in Pakistan. The book is set against the backdrop of political unrest and challenges in the country during the 1980s. She additionally runs Kaleyard, Glasgow’s first non-profit social enterprise cook school. Usmani said: “I’m honoured to win this award and thank Scottish Book Trust for this
Pakistani-born author Sumayya Usmani and Indian chef Vivek Singh, share the mistakes amateur cooks commonly make when trying to perfect an authentic curry.