Mutton Keema: Spiced Minced Meat
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Origin
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Description
Keema — spiced minced mutton or lamb cooked until completely dry (the fat separates from the meat) — is the North Indian application of the mince technique. The goal: completely dry, separate grains of spiced mince with the fat rendered and reabsorbed. Wet keema (which pools liquid) is undercooked; correctly made keema has a specific dry, granular texture with enough rendered fat to coat every grain.
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Flavour Context
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