Keema pau from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 109) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this recipe

  • bernalgirl on October 31, 2021

    Very different from my usual keema but I love how mint-forward it is. I used turkey for my lamb-averse child, and I increased the spices. It worked really well and is absolutely excellent with the chicken livers.

  • Foodycat on August 06, 2020

    I just did the keema and served it with paratha and salad, rather than in pau. New-to-me technique of making a yoghurt sauce, splitting it and cooking the raw meat in the separated sauce, but it made a very rich, velvety version of keema. I prefer the way I usually do it with more spices though.

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