Parsi Sali Keema Recipe

 
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Parsi Sali Keema
How to make Parsi Sali Keema
  • Chef: Kishore D Reddy
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A Parsi style lamb mince, served with sali or aloo lachchas (grated deep fried potatoes).

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

  • 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.
  • 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.
Key Ingredients: Lamb mince, Potato straws (Aloo lachchas)

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