Parsi Style Mutton Keema

This is a Recipe for Parsee Style Mutton Keema. This Parsi Meat recipe is based upon the authentic and traditional Parsi style of cooking. This Keema preparation has it unique flavor and taste and is a great main course dish, which can be served with fried or plain rice or Parathas. The Keema-Pav combination also tastes great.
The Parsi Kheema recipe is given in simple and easy step-by-step manner to make thing simpler for new homemakers.

500 Gram Mutton Keema [ Meat Mince]
Six Large Onions
One Green Chili
One Bunch of Coriander Leaves
Four Clove Garlic
1 Teaspoon Ginger
½ Teaspoon Turmeric Powder [Haldi Powder]
2 Teaspoon Cumin Seeds Powder
4 Tablespoon Vinegar
2 Teaspoon Sugar
2 Tablespoon cooking Oil for cooking the Keema
Salt as per taste

Take half the Onions, slice them finely, and chop the other three Onions. Chop the Coriander leaves. Grind the Garlic and Ginger and mix them together.
Then heat the Oil in a utensil and fry the Onions until they turn a nice shade of Golden brown.
On a low flame add the Ginger-Garlic paste and fry for about 2-3 minutes.
Then add the Mutton Keema and fry it until it turns brown. Then add the Turmeric Powder and the Cumin Seeds Powder and add about 1.5 cups water and the Salt as per your taste.
Cook on a low flame until the Mutton Keema is cooked. Finally, when the water dries up add the Vinegar and mix it nicely.
The Parsi Mutton Keema is ready to serve.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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