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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Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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