June 22, 2015 Parsi Sali Keema

Parsi Sali Keema

by Chef Kishore D Reddy


A delicious lamb mince cooked with onions, tomatoes, ginger-garlic paste and served with grated and deep-fried potatoes.


  • 400 gm lamb mince

    10 gm turmeric

    50 gm ginger garlic paste


    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

    Potato straws (Aloo lachchas), to garnish


For the preparation:

Boil the lamb mince with turmeric, ginger garlic paste and salt.

Chop the onions, tomatoes, garlic, coriander leaves and mint.

Slit the green chillies lengthwise.

For cooking:

Heat the oil and add the cardamom, cinnamon and the cloves.

Add the cumin seeds and when they crackle add garlic and saute until golden.

Add the onions and brown slightly, add the tomatoes and the rest of the ingredients.

Saute for 5 minutes on a slow flame and add the boiled lamb mince.

Cook for 10 minutes stirring constantly. Serve garnished with potato straws.

To make potato straws (Aloo lachchas):

Cut the potatoes into match stick size and deep fry them.

Other Sali (potato straw) recipe

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Rita has authored and published several Cookbooks & eBooks, which are sold on Amazon.com and worldwide. Please visit Amazon’s Author - Rita Jamshed Kapadia Page  You can follow her on this website www.ParsiCuisine.com, on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine

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