Recipe by Girl from India
This is an utterly savoury mince dish cooked in a Parsi style (you can see I like Parsi cuisine)
Top Review by MrsMM
We really truly enjoyed this recipe. We eat a lot of keema but the normal indian way, so it was great to try something new. So quick and easy and smelled great with the curry leaves! I used ground turkey for health reasons, and it was fabulous. I bet it's even better with lamb/beef! Thanks for another awesome recipe!
- 2 tablespoons oil
- 4 onions, chopped
- 8 curry leaves, torn
- 2 green chilies, chopped
- 2 teaspoons ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons cumin powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 kg beef mince or 1 kg mutton mince
- 4 tomatoes, blanched and chopped
- 2 teaspoons malt vinegar
- 2 -3 teaspoons sugar
- 2 tablespoons cilantro, chopped
Directions See How It's Made
- Heat oil.
- Fry half the onions till golden brown and almost crisp.
- Add the rest of the onions with the curry leaves, chillies, ginger, garlic and saute for 6 minutes.
- Add all the spices and the salt and fry for a minute.
- Add the mince and saute till all the water is absorbed and the meat is browned slightly Add the tomatoes and mix well.
- Add around 1 1/2 cups of water and Simmer till cooked.
- This dish is supposed to have a little gravy in it but you can make it dry if you wish.
- (add less water) When the meat is cooked add the vinegar and sugar and adjust seasonings.
- Garnish with the chopped cilantro and serve hot.