Kheema for Father’s Day Treat

By ParsiCuisine.com 7 comments

Father’s Day is a holiday honoring one’s father, as well as fatherhood, paternal bonds, and the influence of fathers in society. Source: Wikipedia

“Kheema” takes time to make but its shows your love for your father.

Kheema Recipe

INGREDIENTS:

  • 1 lb Mince meat. Lamb, Turkey, Chicken or Beef

  • 2 large Onions, sliced

  • 1 tsp Chili powder

    (optional)

  • 1 tsp Ginger paste

  • 1 tsp Garlic paste

  • 1 tsp Cumin seed

  • 1 tsp Salt

  • 2 Tomatoes, peeled and chopped

  • 1 tsp Turmeric

  • Ketchup, or Worcester sauce

  • 4 green chilies, slit

    (optional)

  • 1/2 bunch coriander (optional)

METHOD:

  1. Fry the sliced onions golden brown.

  2. Add in all the spices except for the cumin seed. Cook gently for a while, and then add the mince, stirring and mixing with the Masala.

  3. Add the chopped coriander, tomatoes, slit chilies and some ketchup or worcester sauce.

  4. 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

  5. Add cumin seed, a little sugar and taste, add more spices, ketchup or sauce if desired,

  6. Serve with hot Rotli or buttered Naan or Serve in a hot dog bun or burger buns with a salad on the side.

  7. Adjust the spice to your liking.

Variations:

Serve with diced fried potatoes or cook the mince with diced potatoes and green peas.

  1. Serve with Sali sprinkled on top.

  2. Break whole eggs on top and cook till eggs are set.

  3. Beat 5 eggs and spread over cooked kheemo, cook till set.

ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!

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7 Comments

Ai | Ai made it for you

Jun 6, 2019, 6:36 am

Looks delicious, Rita! I love kheema! I’ll have to try your recipe, because I’ve ordered it at restaurants but I’ve never made it myself. Thanks for sharing at this week’s Fiesta Friday!

Rita

Jun 6, 2019, 3:57 pm

Kheema is very versatile, you can make it with spices of your liking. More tomatoes, no cilantro and so on. Do try Ai.

Sandhya

Jan 1, 2020, 6:09 pm

This kheemo looks so yummy! I remember having it with sali on top!

Parsi Cuisine

Jan 1, 2020, 6:18 pm

Yes, you know the parsis well. Sali is so crunchy with this kheemo. Sans potatoes. See my recipe for making tasty freshest Sali at home from scratch.

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