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Anantapur Home-Style Keema Raita
🇮🇳 Indian

Anantapur Home-Style Keema Raita

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Anantapur cooking — Anantapur Home-Style Keema Raita brings a shahi style touch with a classic raita finish. About 50 minutes from fridge to table.

Prep 25 min Cook 25 min Serves 4 Medium

Ingredients

  • Heavy Cream3 tbsp
  • Vegetable Oil2 tbsp
  • Saffrona pinch
  • Cashews12, soaked
  • Red Chili Powder1 tsp
  • Ground Lamb400 g

Optional extras

  • Curry Leaves1 sprig
  • 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.

  7. 7

    Serve with rice or roti.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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