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4
Easy
30 min
By Nisha Katona
Published 2021
In the heat of the east where meat cannot be left to hang and tenderise naturally, mincing/grinding it is the quickest and best way to make it soft and delicious. Lamb keema is always cooked with big aromatic spices that make it a very quick way to create dramatic flavours. Keema is also a wonderful vessel for any past-their-best vegetables or half-used tins that are lurking in the back of your fridge, a true more-is-more recipe.
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