Sali Kheema

Sali Kheema

by
Erik Treasuryvala

Is minced meat good for you?

Meat is a good source of protein, vitamins and minerals such as iron, zinc and B vitamins. It is one of the main sources of vitamin B12, also found in milk. Advice from the Department of Health is to consume healthier meat or meat products, such as lean cuts of meat and lean mince and cut down on processed meat.It’s loaded with nutrients and antioxidants, including vitamin B6, and alpha lipoic acid. These are responsible for creating antibodies and keeping blood sugar levels in check. ~ Erik Baji Treasuryvala

Recipe

Ingredients
300 gm lamb (Minced)
2 Potatoes
½ cup Onion
1/3 cup Ghee or 40 ml Oil
1 teaspoon Garlic-clove paste
1 teaspoon Chilli powder
2 teaspoon turmeric
Salt to taste
5 gms cumin seeds
1 gm cardamom
1 gm cinnamon
60-75 gms tomato
3 green chilies
20 gms. coriander powder
5 gms Garam Masala Power
15 gms coriander leaves
15 gms mint leaves
50 gms apricot puree

3oz serving of 95% lean minced meat (Lamb, Goat, Beef or Chicken)

Cut the potato like matchsticks & deep fry them until golden brown, keep it aside.

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

3. Heat 2 teaspoons of ghee.

4. Grind the red chilies, garlic cloves paste and add the cumin seeds, cardamom, cinnamon.

5. Now fry them, when they turn golden, add garlic and chopped onion and fry them until the color of onion become brown.

6. Now add green chillies, coriander powder, garam masala, mint leaves, apricot puree , tomatoes & cook them until it becomes soft and pulpy.

7. Now add the boiled lamb mince, & cook for 10 minutes on low flame & then remove from the heat.

8. Now sprinkle the straw potato on top of Keema and serve with bread of your choice.

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". http://www.ParsiCuisine.com/cookbooks    

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