🇮🇳 Indian

Mustard Keema Palya

Name: Mustard Keema Palya
Prep time: 22 min
Cook time: 25 min
Total time: 47 min
Yield: 4 servings
Cuisine: Indian
Ingredients: to taste Salt; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tbsp Mustard Seeds; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 400 g Ground Lamb

🇮🇳 Indian

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

Prep 22 min Cook 25 min Serves 4 Medium

Ingredients

Saltto taste
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tbsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Ground Lamb400 g

Optional extras

Curry Leaves1 sprig

Instructions

1
Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.
2
Heat oil; fry or sear until lightly coloured, then set aside.
3
In the same pan, saute aromatics and spices.
4
Return the main ingredient; add gravy ingredients.
5
Simmer covered until tender.
6
Reduce to coat; finish with herbs or cream if using.
7
Serve immediately.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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Watch how it's made

Video: Beetroot Keema (Minced Beetroot) Curry · on YouTube