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Mayiladuthurai Mirchi-Hot Keema Haleem
🇮🇳 Indian

Mayiladuthurai Mirchi-Hot Keema Haleem

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Mayiladuthurai cooking — Mayiladuthurai Mirchi-Hot Keema Haleem brings a mirchi-hot touch with a classic haleem finish. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 2 Hard

Ingredients

  • Saltto taste
  • Onion1, finely chopped
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Ground Lamb400 g

Optional extras

  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

  7. 7

    Serve immediately.

Chef's tip

Taste and adjust salt just before serving.

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