Parsi Style Kheema (mince cooked in fragrant spices) is a favorite among the Parsees. Every family has their own version of this recipe and today I want to share mine with you. I have actually had this recipe sitting on my computer for several years and with some lamb mince sitting in the fridge and my recipe ready to roll I thought it was high time to post this up!
Before I go on, I want to thank you all for the overwhelming response to my Parsi Eedu Par Wafer recipe - I was really blown away and so happy that so many of you enjoyed this simple yet beloved family recipe.
So back to today's recipe - unlike some kheema recipes that have so many steps, this one is easy, fast and has amazing flavor! When I was living in Mumbai I had served this recipe as part of a buffet of dishes to my Parsi friends - the ultimate kheema experts - who all assured me the taste was spot on! I always love finishing these kinds of dishes with fresh coriander/cilantro and mint because it just brings so much freshness and complements the meatiness of the dish so well. I also like freshly chopped tomato on my kheema for the same reason. My recipe also had potatoes in it because I feel it just adds another dimension to the textures and flavors.
Kheema is traditional served in number of ways - with roti, naan, bread rolls, rice and of course some cooling raita or plain yogurt and katchumber (onion/tomato salad).
You can also make this dish an advance the day or night before - simply reheat and add your fresh herbs and you're ready to enjoy traditional and amazing Parsi flavors!
YOU WILL NEED
2 medium sized potatoes (peeled & chopped into small cubes)
2 tablespoons oil
1.5 tablespoons ginger & garlic paste
3 teaspoons turmeric powder
½ teaspoon cardamom powder
¼ teaspoon cinnamon powder
¼ teaspoon ground cloves
1 teaspoon cumin powder
1-1½ teaspoon chilli powder
2 teaspoons coriander powder
1 teaspoon garam masala
1 small-medium onions, finely chopped
1 tomato, finely chopped
1 tablespoon jaggery or sugar
1 ½ tablespoons vinegar
1 chicken stock cube OR one rounded teaspoon of stock powder
1 teaspoon salt
¼ cup water (you might need a bit more)
500g lamb OR beef mince
2 tablespoons coriander/cilantro leaves, finely chopped
½ tablespoon mint leaves
1 tomato chopped (for serving, optional)
In a medium saucepan place your chopped potatoes and cover with water, and add 1 teaspoon of salt. Bring to the boil and allow to cook until just tender (check after 10-12 minutes). Drain and set aside.
Put the oil into another medium sized saucepan and add the garlic & ginger paste, turmeric, cardamom, cinnamon, cloves, cumin, chilli, coriander, garam masala powders as well as the onions, tomato, jaggery/sugar, vinegar, stock cube, salt and a little bit of water (as needed to keep the mixture from drying out - you want it thick though).
Turn on the heat to medium and allow to cook through for several minutes until the the tomatoes and onions are softened, the mixture is fragrant and the spices are cooked. Keep stirring to ensure nothing burns and if needed, add a little more water to stop the mixture from drying out.
Add the mince to the saucepan and thoroughly mix the mince into the spice mix, ensuring there are no “clumps” of mince, use your spoon to break up clumps if you need to.
Add the remaining water from the ¼ cup, cover and allow the meat to simmer for another 10 minutes or until cooked through and the meat is tender.
Uncover and add the cooked chopped potatoes and allow to heat through for another minute or two, keeping uncovered to allow the excess water to evaporate. (It should not be dry but should not look too "soupy” either). Something like a thick style porridge is the right consistency.
Transfer the mince to a serving dish and garnish with freshly chopped coriander and mint leaves and extra chopped tomato if desired.
Serve warm with cooling yogurt/raita, katchumber salad, roti, naan, and/or rice.