As a child, this was (and still is) undoubtedly one of my favorite dishes!
I have it with ‘khichri’ (rice-lentil dish), Pav (bread) as well as with roti (Indian flat bread) and it tastes absolutely delicious. This is an absolute hit amongst my family and friends alike! Surprisingly easy to make, it is very tasty with a hint of spice in a tangy onion-tomato gravy.
This dish is best enjoyed with Parsi style ‘Khichri ‘ (rice-n-lentil dish) and fried/roasted poppadum’s!
PARSI STYLE MINCE (KHEEMA) GRAVY
Mutton mince (kheema) – 500 grams
3 medium onions (finely chopped)
4 medium Tomatoes (finely chopped)
3 medium Potatoes (cubed)
1 cup Green peas
3 green Chilies (finely chopped)
2 green Chilies( slit lengthwise)
3 tsp Ginger Garlic Paste
300 ml water
3 tbsp Oil
Salt to taste
Ground Spices (Masalas):
1 tsp red Chili Powder
1.5 tsp roasted Cumin powder
2 tsp Coriander powder
1.5 garam masala powder
3 Green cardamoms
1 Black cardamom
1 inch Cinnamon stick
2 Bay leaves
1 Star Anise
Fresh coriander leaves
Heat oil in a thick-bottomed pan.
Add all the whole spices and fry them in medium heat for around 2 minutes.
Next, add the chopped onions, green chilies and ginger-garlic paste and sauté till the onions get a nice brown colour to it and the oil separates.
Now, add the chopped tomatoes and the ground spices, except the Garam Masala.
Sauté the mixture till the tomatoes have softened and the oil separates.
Add the cubed potatoes, green peas and the mince and fry on high for 2 minutes, stirring continuously.
Add the water and bring the mince to a boil. Add the salt and mix.
Lower the flame, cover the pan and cook for 25 minutes or till the mince is cooked thoroughly.
Add the garam masala. Mix well and let it simmer for another 5 minutes.
Garnish with chopped coriander and fried onions.
**TIP – If you want to eat it with Indian flatbread (pav), use only around 150 ml of water and once the mince is cooked, cook uncovered till all the water evaporates **