Keema - a term relating to any form of minced meat - is a versatile dish that can be eaten as a starter, main or snack. In India, it's often sold as a street dish, and cooked on a tawa (a large iron griddle). Goat is almost always used for keema in India, and this recipe was inspired by the meal we cooked at a family wedding.
We recommend sharing this as a starter between four people, followed by the Wild Muntjac Biryani.
COOKING TIME: 10 minutes
ALLERGENS: Our full allergen matrix can be found here
Please contact us via email - firstname.lastname@example.org - if you have any queries on ingredients or allergies.