The origins of Keema (also spelled Kheema and Queema) hail from Northern India, Pakistan and Bangladesh mostly. It is a dish that utilizes ground lamb and sends recollections of a drier, Indian Bolognese. Ground Lamb is cooked with potatoes and it is typically the filling for Samosas. If you are going to serve it over basmati and accompanied with naan, you may want to ensure that the mixture doesn’t become too dry and there is more of an abundance of…
