Serves 4

INGREDIENTS:

• 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

METHOD:

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.

5. Cover and let it cook, in the pot for approx 30 minutes, pressure cooker for 15 minutes or in the oven at 350 degrees. Chicken and Turkey kheema cook faster than beef and lamb.

6. Add cumin seed, a little sugar and Worcester sauce.

7. Serve with hot Rotli or buttered Naan.

Variations:

1. Serve with diced fried potatoes or cook the kheema 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.

ParsiCuisine.com

Hi, I'm Rita. I'm Mother to 2 amazing kids, author of several best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1000 recipes on this blog over the last 25 years. Come back often, there's always great new food & recipes coming out of my Indian Parsi Cuisine kitchen in USA!