Kheema/Keema/Minced Meat dish....literally meaning minced meat, is a very bold, aromatic and versatile of all the meat dishes - change the meat (lamb, mutton, chicken, beef, goat or turkey) and you will always surprise yourself with a new dish. It bears a near resemblance to the bolognese or shepherd's pie meat sauce and is relished either with pav/pao (an Indian version of the Portuguese pao- sum thing close to a diner roll) or hot paranthas. Many cultures claim this fantastic dish to be originated from their cuisine, such as Punjab, Hydrebad, Bengali, Mongols, Turkish, Pakistanis and even Persia....infact most of Central Asia. They all have different recipes, some with loads of spices and some with just a few - amusing me everytime on how this simple dish has evolved. Kheema is actually more of a brunch, perfect for a relaxed Sunday. My recipe is simple, with no tooo many spices- but the trick is in cooking it slowly and roasting the whole spices whilst cooking the dish, giving it a distinctive flavor.