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Imphal Festival Keema Achari
🇮🇳 Indian

Imphal Festival Keema Achari

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Imphal cooking — Imphal Festival Keema Achari brings a achari touch with a classic yakhni finish. About 50 minutes from fridge to table.

Prep 25 min Cook 25 min Serves 2 Easy

Ingredients

  • Vegetable Oil2 tbsp
  • Fenugreek Seeds1/2 tsp
  • Mustard Seeds1 tsp
  • Red Chili Powder1 tsp
  • Ground Lamb400 g
  • Amchur (Dry Mango Powder)1 tsp

Optional extras

  • Green Chili1-2, slit
  • Lemon1/2

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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