Sweet and Sour Kheema (mince)

Girl from India's Note:

This is an utterly savoury mince dish cooked in a Parsi style (you can see I like Parsi cuisine)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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
• salt
• 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:

1. Heat oil.
2. Fry half the onions till golden brown and almost crisp.
3. Add the rest of the onions with the curry leaves, chillies, ginger, garlic and saute for 6 minutes.
4. Add all the spices and the salt and fry for a minute.
5. Add the mince and saute till all the water is absorbed and the meat is browned slightly Add the tomatoes and mix well.
6. Add around 1 1/2 cups of water and Simmer till cooked.
7. This dish is supposed to have a little gravy in it but you can make it dry if you wish.
8. (add less water) When the meat is cooked add the vinegar and sugar and adjust seasonings.
9. Garnish with the chopped cilantro and serve hot.

Reviews

[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!

[HappyBunny]

This was an incredibly quick and easy recipe which was enjoyed by the whole family. My only issue with was that it was more sweet than sour, hence the four stars. I will definitely make it again but add less sugar. Thanks Fay!

[Latchy]

Seeing I like Parsi food too I thoroughly enjoyed this and I also like lamb cooked in any form. I have made dishes very similar to this but have always put the vinegar and sugar in at the beginning of the cooking. By putting this in last you really do get the tang of sweet and sour. I will adopt this to more of the recipes I do, thanks for that Fay. I actually had some of this mixture left over and as it was a dry mix I ended up putting it in puff pastry triangles to make like curry puffs and baked them and they turned out wonderful too. So this dish can be served more than one way and for that I give it 5 stars.