“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Ruth Reichl Dhungaar-e-Keema  or Smoked Indian Lamb Mince is a quintessential recipe from the Indian subcontinent, one that is as simple as it is flavourful. The recipe is quite basic, the underlining key words characteristically ‘andaaz‘ and ‘bhuno‘, terms very familiar to how we cook in this region. Andaaz referring to eyeballing ingredients, and bhuno, ‘the quintessential stirring and roasting’ that gives Indian cuisine its essential character. Be it kebabs, kormas, bhuna gosht or then keema like this, the spice mixes are generally region specific. This Dhungaar-e-Keema or Smoked Lamb Mince is minimally adapted from an old one from…