Maunika's lamb keema with peas uses minced lamb and potatoes to make a rich curry that's a great winter warmer. Once you’ve marinated the lamb, you can have this keema on the table in less than ...

7. Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously. Mix whole wheat flour, salt, and 2 tablespoon vegetable oil ...

Keema (lamb mince) is well spiced ... then sprinkle ⅓ tsp plain flour over the surface and stir well; this helps to lock in ...

To make these, fill samosa pastry sheets with a mixture of cooked keema and chopped coriander. Fold the sheets into a ...

3. For Keema Sauce: Prepare keema as per the instructions given on the back of the kit. Mix marinara sauce and cook for next 10 minutes. 4. For White Sauce: Melt the butter in a saucepan over low heat ...

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 ...

For Malai Paratha: 1. In a bowl, put flour, egg, sugar, oil, milk and knead with water until a soft dough is achieved. Keep it at room temperature for 15 minutes. Now divide it into 4 balls and ...