Spicy Lamb Keema With Jowar Rotis Recipe

About this recipe

A comforting dish of lamb keema cooked with Odia spices and served with healthy jowar (sorghum) rotis, blending local flavors and textures.

Ingredients

• 500 ml Water
• NaN Red Jowar Flour
• 200 ml Mustard Oil
• - Onion
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 20G Curry Leaves
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat cooking oil in a heavy-bottomed pan. Add panch phoran and curry leaves, allowing them to splutter for 30 seconds.
2. Step 2: Add finely chopped onions and sauté until golden brown. Stir in the ginger garlic paste and slit green chilies.
3. Step 3: Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are mushy and the oil separates.
4. Step 4: Add the lamb mince and sauté on medium heat for 8-10 minutes, ensuring the mince is evenly browned.
5. Step 5: Pour in water, reduce the heat, and simmer for 20 minutes until the keema is cooked and flavors meld together. Stir in garam masala and chopped coriander leaves before turning off the heat.
6. Step 6: For the jowar rotis, mix jowar flour with warm water and knead into a soft dough. Divide into equal portions, roll them into thin rotis, and cook them on a hot tawa until both sides are lightly charred.
7. Step 7: Serve the spicy lamb keema with freshly made jowar rotis.