🇮🇳 Indian

Anantapur Special Keema Pasanda

Name: Anantapur Special Keema Pasanda
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1 tsp Kasuri Methi; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 400 g Ground Lamb

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Anantapur cooking — Anantapur Special Keema Pasanda brings a smoky touch with a classic pasanda finish. About 45 minutes from fridge to table.

Prep 20 min Cook 25 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Kasuri Methi1 tsp
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Ground Lamb400 g

Optional extras

Lemon1/2

Instructions

1
Rinse and prep the main ingredient; pat dry.
2
Bloom whole spices in hot oil until aromatic.
3
Build the masala base with onion, tomato, and paste.
4
Fold in the main ingredient and coat evenly.
5
Add liquid (water, stock, or yogurt) and simmer gently.
6
Taste; balance heat, salt, and tang.
7
Garnish and serve.

Chef's tip

Toast whole spices until fragrant before grinding.

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