Parsi Kheemo

Parsi Kheemo

For Father’s Day.


Serves 4


  • 2 lb mince, mutton or beef
  • 2 large onions, sliced
  • tsp chili powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin seed
  • 1 tsp salt
  • 2 tomatoes, peeled and chopped
  • 1 tsp turmeric
  • ketchup, Worcester sauce
  • 4 green chilies, slit
  • 1/2 bunch coriander
  • 3 raw mangoes, in season optional


  1. Fry the sliced onions golden brown.
  2. Add in all the spices except for the cumin seed. Cook gently for a
  3. while, and then add the mince, stirring and mixing with the Masala.
  4. Add the chopped coriander, tomatoes, slit chilies and some ketchup and sliced mangoes.
  5. Cover and let it cook, in the oven, 350 degrees for approx half an hour or till done.
  6. Add cumin seed, a little sugar and Worcester sauce.
  7. Serve with hot Rotli or buttered Naan.


  1. Serve with diced fried potatoes or cook the mince with diced potatoes and green peas.
  2. Serve with Sali sprinkled on top.
  3. Break whole eggs on top and cook till eggs are set.
  4. Beat 5 eggs and spread over cooked kheemo, cook till set.


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From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks".    

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