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Udaipur Mustard Keema Kuzhambu
🇮🇳 Indian

Udaipur Mustard Keema Kuzhambu

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Udaipur cooking — Udaipur Mustard Keema Kuzhambu brings a mustard touch with a classic kuzhambu finish. About 47 minutes from fridge to table.

Prep 22 min Cook 25 min Serves 4 Easy

Ingredients

  • Onion1, finely chopped
  • Vegetable Oil2 tbsp
  • Mustard Seeds1 tbsp
  • Mustard Oil2 tbsp
  • Ground Lamb400 g

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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