“Keema” is a complicated word used in various forms in South Asia and the Eastern side of the Middle East. It’s generally associated with ground meat dishes served over a bed of steamed rice, with ...

Recipe by Mavis Miller, as reported by Helen Dollaghan in the Oct. 15, 1972, edition of The Denver Post. Serves 4. Ingredients 1 pound ground beef 1 medium onion, finely chopped ¾ teaspoon turmeric ½ ...

Whizz together the paste ingredients in a blender or in a food processor — add a splash of water if necessary. Cook the onion in a splash of water for five minutes until softened. Stir in the mince ...

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Today on the channel I wanted to spice it up a little to give myself a little pep up during this absolutely abysmal cold weather we are having right now. So today, we have a beef keema curry that ...

Heat the canola oil over medium heat in a large, heavy skillet. Fry the onions, garlic, ginger and chili until translucent, ...

Seth samples the rum chicken keema at Indigo, a NoMa neighborhood favorite in Washington, D.C. Seth Tillman heads to Indigo in Washington, DC to watch Chef Nidhi Tandon prepare a unique ...

One dish you'll find on the menu of most non-vegetarian restaurants in India is the super popular Murg Makhani, commonly known as Butter Chicken. This beloved dish, ranked fourth, is made by grilling ...

Join Bon Appétit associate food editor Rachel Gurjar as she makes lamb keema tacos. Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff ...

With winter here, enjoy protein-rich eggs through easy desi egg recipes including flavorful egg curry, creamy anda bhurji, crispy egg paratha, spiced masala omelette, aromatic egg biryani, savory egg ...