KEEMA (SPICED GROUND MEAT) by MARIA LOURDES V. LIPARDO-AYUB

Subscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. Our family friends in Karachi used to invite us for dinner parties. I was fascinated with the less spiced keema they served. It's so simple but delicious that's why I came up with this recipe...

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This recipe has been our family favorite for years. It originally had the bottom of the casserole lined with flattened crescent roll dough, but after many tries, I could not keep the crust from burning, so I don't use the biscuit dough anymore. It is still good, and we have it a lot in the winter. All amounts for this dish are subject…

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