A Parsi take on minced meat – mildly spiced and subtly delicious…
For the “Select one cuisine and cook three dishes” theme for this week’s Blogging Marathon #139, I picked Parsi cuisine as I mentioned in my post yesterday and decided to cook something that identifies as the main course. Parsi cuisine is highly meat and fish centric. Vegetarian dishes are very limited; however it can be noticed that potatoes are used with almost everything that can be savory. For example, today’s dish, which is a Parsi version of Matar Kheema, has some aloo thrown in with good measure, making it very similar to Aloo Kheema yet different. Did I confuse you? 😀 I think it is better to say that it is an amalgamation of the two dishes, in a Parsi way…
At home, not everyone loves mutton. It is only HD who enjoys this meat. My girls are not fond and I like it only to a limit. Hence, you may notice that I have cooked this dish with just 250 gm of mutton mince and still there was some leftover for me to have the next day afternoon. I have adapted the recipe from here. Even though the recipe list is exhaustive, the spices used are what is available in our pantry and despite the use of it, all the spices sit well in a lovely way. It was like everyone just did their job in the dish. The recipe comes together easily, doesn’t take much time and is delicious to scoop up with roomali rotis or even some pavs. Even though mutton mince is used, you can use chicken mince for a leaner version of this recipe.
Kheemo | Parsi Style Minced Meat (Kheema) Curry
Ingredients
- 250 gm mutton mince
- 1/4 tsp red chilli powder
- 1/2 tsp ginger garlic paste
- Salt to taste
- 1 large potato
- 1 tsp oil
- 1 small onion minced
- 1 small tomato chopped
- 2 tbsp tomato paste
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1/8 tsp cinnamon powder
- 1/8 tsp cardamom powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 2 tbsp frozen green peas add more if you like
- 2-4 tbsp chopped coriander and mint leaves for garnish
Instructions
- Wash and drain the mince. Add red chilli powder, ginger garlic paste and salt and mix well. Set aside.
- Peel and chop the potatoes into small peices. Boil in water for around 10 minutes or till partially cooked. Drain and set aside.
- In a pan, heat oil. Add the onion and saute till wilted.
- Add the tomato and tomato paste and cook till the tomato is completely mashed.
- Add the marinated mince and mix it in well.
- Now add all the spice powders and give it a good mix. Cook on low flame till the mince is almost cooked. Add water if needed.
- Add the potato and green peas and cook till completely done.
- Add chopped coriander and mint leaves and adjust seasoning. Enjoy with rotis or rice.
Notes
Never explored Parsi cuisine and all these dishes are new to me. Great share Rafeeda.