Kheema with Bamiyan Kabob Chutney

We love eating at Bamiyan Kabob…all of us…including both kids (ages 4 and 1).  The dishes at Bamiyan Kabob are served with a chutney.  I don’t like this chutney.  But besides that the food there is so good that it doesn’t need anything else.  So we always have tons of this chutney leftover.  I hate throwing out food.

Whenever we go to Bamiyan Kabob we always bump into someone we know.  One time we bumped into my cousin, Anjum, and her family.  They were getting takeout.  She was saying how they love this chutney and she even makes kheema with it.  My husband immediately started telling me I should do that too.  It turned out really good and now whenever we have this chutney in the fridge I make this kheema.  It’s very quick to make.

Kheema with Bamiyan Kabob Chutney
Inspired by my cousin Anjum
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1 pound ground chicken (you can also use beef)
2 tbsp canola oil
1 medium onion, diced
1 tbsp adrak laysan (ginger garlic paste)
7 containers of Bamiyan Kabob Chutney (more or less to taste)
salt to taste
chopped coriander

Heat oil in a medium sized pot.  Add onion and fry till golden brown.  Add the ground chicken and adrak laysan and brown the meat.  Add the Bamiyan Kabob Chutney, mix and cook on medium-low heat partially covered until all the water has evaporated.  Raise heat to medium and fry (bhuno) the meat briefly.  Taste for seasoning and add any necessary salt.  Sprinkle with coriander and serve with some hot naan.