RecipeMuncher

A traditional Indian Kheema, literally ground meat, made in our kitchens is only an imitation of an authentic kheema. American cooks cannot achieve the same Indian flavors primarily because of the difference in meats. In India drier cuts of meat, usually mutton or lamb or venison, are used and typically cooked on the bone using neck parts or shoulders. One reason for cooking the meat on the bone is the cultural difference of eating with their hands. Additionally in India, most meals are served (...)