How to Make Parsi Sali Keema
For 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.
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.