🇮🇳 Indian

Monsoon Pot Keema Yakhni

Name: Monsoon Pot Keema Yakhni
Prep time: 19 min
Cook time: 25 min
Total time: 44 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1, finely chopped Onion; 1 tsp Coriander Powder; 2 tbsp Vegetable Oil; 400 g Ground Lamb

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ankleshwar cooking — Monsoon Pot Keema Yakhni brings a monsoon touch with a classic yakhni finish. About 44 minutes from fridge to table.

Prep 19 min Cook 25 min Serves 6 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Onion1, finely chopped
Coriander Powder1 tsp
Vegetable Oil2 tbsp
Ground Lamb400 g

Optional extras

Curry Leaves1 sprig
Lemon1/2

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Watch how it's made

Video: Keema Yakhni Pulao Recipe | Ghar Par Banaye Khushbudaar Aur Lajawab Pulao · on YouTube