Tibetan Keema

I’ve often thought of this as dish as a kind of Asian chilli con carne. Yeshi used to cook it for me a lot in India and it is incredibly moreish. These days we often serve it at our restaurant and stall. Keema tastes great with green peppers, but you could also use peas (frozen is fine) or okra, which is super delicious. Serve with basmati rice and Yeshi’s dal alongside.