Keema

• 500 g (1 lb) onions, finely chopped
• 2 tablespoons butter or

Fry the onions in butter or oil until golden. Add the minced veal and continue to fry until the meat changes colour. Add the pine nuts. Season to taste with salt and pepper, and add water to cover. Bring to the boil and simmer gently until the meat is well cooked and soft, and the sauce is reduced. Some people prefer to fry the pine nuts lightly on their own, and add them just before serving. S