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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
Pakistani-born author Sumayya Usmani and Indian chef Vivek Singh, share the mistakes amateur cooks commonly make when trying to perfect an authentic curry.