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Parsi Sali Keema Recipe
How to make Parsi Sali Keema
A Parsi style lamb mince, served with sali or aloo lachchas (grated deep fried potatoes).
- Total Cook Time 45 mins 20 seconds
- Prep Time 20 seconds
- Cook Time 45 mins
- Recipe Servings4
- Intermediate
Ingredients of Parsi Sali Keema
- 400 Gram Lamb mince
- 10 gm turmeric
- 50 gm ginger garlic paste
- Salt
- 50 ml oil
- 1 gm cardamom
- 1 gm cinnamon
- 1 gm cloves
- 5 gm cumin seeds
- 10 gm garlic
- 100 gm onions
- 100 gm tomatoes
- 5 gm green chillies
- 5 gm turmeric
- 5 chilli powder
- 20 gm coriander powder
- 5 gm garam masala powder
- 20 gm coriander leaves
- 75 gm apricot puree
- 20 gm mint leaves
- To garnish Potato straws (Aloo lachchas)
How to Make Parsi Sali Keema
HideShow MediaFor the preparation:
1.
Boil the lamb mince with turmeric, ginger garlic paste and salt.
2.
Chop the onions, tomatoes, garlic, coriander leaves and mint.
3.
Slit the green chillies lengthwise.
For cooking:
1.
Heat the oil and add the cardamom, cinnamon and the cloves.
2.
Add the cumin seeds and when they crackle add garlic and saute until golden.
3.
Add the onions and brown slightly, add the tomatoes and the rest of the ingredients.
4.
Saute for 5 minutes on a slow flame and add the boiled lamb mince.
5.
Cook for 10 minutes stirring constantly. Serve garnished with potato straws.
To make potato straws (Aloo lachchas):
1.
Cut the potatoes into match stick size and deep fry them.
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