North Karnataka Kheema
Spiced minced mutton cooked with groundnuts, onion, tomato, and the North Karnataka masala blend — less refined than a Mughlai keema matar, drier and more pungent from the roasted groundnut base and Byadagi chilli. Eaten with jolada rotti or rice; a weekday meat preparation found in the Muslim-influenced cooking belt across Bijapur, Gulbarga, and Bidar.
Cuisines
North Karnataka
Best for
Lunch
Dinner
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Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
250 grams | Mutton , minced |
|
2 tablespoons | Oil |
|
1 | Onion , large, finely chopped |
|
2 teaspoons | Ginger-garlic paste |
|
2 | Green Chili , slit |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Water |
|
1 | Tomato , medium, finely chopped |
|
Salt | To taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add chopped onions and sauté until golden brown.
- 3 Stir in ginger-garlic paste and green chilies, cooking for 2 minutes.
- 4 Add minced mutton and cook until it turns brown.
- 5 Mix in red chili powder, turmeric powder, coriander powder, and salt.
- 6 Add chopped tomato and cook until it softens.
- 7 Pour in 1 cup of water, cover, and let it simmer for 15-20 minutes.
- 8 Stir in garam masala and cook for another 5 minutes.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tablespoon of ghee while cooking.