Telangana-Style Spiced Goat Keema With Jowar Upma Recipe

About this recipe

A hearty, medium-spiced goat mince keema cooked with Telangana-inspired masala, paired with savory jowar (sorghum) upma for a satisfying and culturally authentic dinner.

Ingredients

• 1 Kg Jowar- 1 Kg Pack
• - Mustard Seeds
• 500 ml Water
• 250g Green Chilli
• 20G Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 250g Coriander
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat 1 tablespoon of oil in a large pan. Add mustard seeds and cumin seeds, letting them splutter.
2. Step 2: Add finely chopped onions and curry leaves. Sauté until the onions turn golden brown.
3. Step 3: Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes until the raw smell disappears.
4. Step 4: Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down into a thick masala paste.
5. Step 5: Add the goat mince (keema) to the pan. Cook on medium heat until the keema changes color and absorbs the spices.
6. Step 6: Sprinkle garam masala and mix well. Cover and cook the keema on low heat for 10 minutes, stirring occasionally. Add a splash of water if needed to prevent sticking.
7. Step 7: In a rice cooker, add the soaked jowar, 1 tablespoon of oil, and 400 milliliters of water. Season with salt. Cook until the jowar grains are tender but still hold their shape.
8. Step 8: Once the jowar is cooked, fluff it with a fork. Serve the spiced goat keema over the jowar upma, garnished with freshly chopped coriander leaves.