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Paddy-Field Gulbarga Keema Chutney
🇮🇳 Indian

Paddy-Field Gulbarga Keema Chutney

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Gulbarga cooking — Paddy-Field Gulbarga Keema Chutney brings a paddy-field touch with a classic chutney finish. About 50 minutes from fridge to table.

Prep 25 min Cook 25 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Tomato2, chopped
  • Vegetable Oil2 tbsp
  • Ground Lamb400 g

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

  8. 8

    Rest a minute, then serve hot.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Watch how it's made

Video: Chicken Keema Masala in Tamil by chef YKU | Chicken Keema Masala Recipe in Tamil | Keema Recipe · on YouTube