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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | minced mutton |
| 2 tablespoons | oil |
| 1 | large onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 2 | green chilies, slit |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 cup | water |
| 1 | medium tomato, finely chopped |
| Salt | to taste |
| 2 tablespoons | fresh coriander leaves, 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.