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.