Parsi Kheema is humble but very popular Parsi dish. It's super simple to make and tastes delicious especially when you serve it with crusty bread and a crisp Katchumber (onion salad).
Parsi Style Kheema (mince cooked in fragrant spices) is a favorite among the Parsis. Every family has their own version of this recipe. It is one of those classic weekday meals which is quick to whip up, satisfies hunger and tastes equally good with either fragrant basmati rice or fresh rotis and side of creamy plain yogurt or raita.
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 by the response to my simple yet beloved family recipe. If you haven't seen or tried the recipe yet, please do and let me know what you think.
So back to today's recipe - unlike some other kheema recipes, 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.
As I touched on above, kheema is traditionally served with roti, naan, bread or rice, some cooling raita or plain yogurt and a fresh katchumber (onion/tomato salad).
This is a great make ahead dish which can be prepared a couple of days in advance. Simply reheat, add your fresh herbs and serve with your choice of sides to enjoy traditional and amazing Parsi flavors!
YOU WILL NEED
2 medium sized potatoes (peeled & chopped into small cubes)
2 tablespoons oil (I use rice bran 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
1.5 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
½-1 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.
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