In Urdu, keema means minced meat and it’s a dish popular in northern India and Pakistan. It’s usually enjoyed with flatbreads like chapati, naan, bhatura or puri.
While you can use various types of minced meats for keema, mutton or lamb is the most common. If you prefer a chunkier texture, avoid using pre-minced meat so that you can control the size of the pieces. Green peas are usually added to keema, but I usually leave these out since I’m not a fan.
