This sweet, tart and spicy Parsi style Kheema is served with potato sali and gutli or ladi pao. A fried egg on the side works very well too. I recommend a Parsi garam masala because it is sweeter than the regular garam masala. If you use mutton mince it takes longer to cook than chicken mince. if you use a plant meat substitute cook your peas first before you add the meat substitute. Ask for a medium mince. Portuguese or potato buns are good substitute if ladi pao is not available.

Ingredients for 4-5

500 grams chicken or mutton mince (kheema)

120 grams cooking potatoes peeled and diced into half inch pieces

3 small to medium red onions peeled and finely chopped

1 inch cinnamon stick

5 whole black peppercorns

2 cups finely chopped plum tomatoes

1/2 tsp turmeric

1/2 to 1 teaspoon red chilli powder or cayenne pepper

1 teaspoon ginger garlic paste

1.5 tsp Parsi garam masala

2 tablespoon green chilli, ginger and cumin paste

1 cup water mixed with 1 teaspoon sugar and 1.5 tsp white vinegar

1/2 cup shelled peas

3 tablespoons finely chopped coriander and mint leaves (optional)

GARNISH

Potato sali (matchstick potatoes) 1 cup

Ladi pao 8-10 Individual buns

METHOD

Grind together 1 inch fresh peeled ginger root with 1 teaspoon cumin powder and 2-3 green chillies until smooth. Reserve.

Deep fry diced potatoes until golden. Drain and reserve.

Heat 3 tbsp oil (you can use the oil from the fried potatoes) in a wide skillet. When hot add the onions, peppercorns and cinnamon and sauce until onions soften and begin to brown a little. Now add tomatoes and stir until pulped 4-5 minutes. Add turmeric and chilli powder. Add a tsp of salt.

Add water to facilitate the cooking 1/4 cup at a time. Add tomato paste and stir well. Add Parsi garam masala, ginger, cumin chilli paste and cook another 2 minutes, stirring to prevent burning.

Add garlic ginger paste and cook 1 minute, stirring to prevent burning.

Add mincemeat and stir well about 3-4 minutes. Lower the flame then add water with sugar and vinegar and peas and cook until mincemeat and peas are tender. Add fried potatoes and add your chopped coriander and mint leaves if using while the minced meat is hot and stir into it several times so as to wilt and cook the herbs.

Adjust for salt, sugar and vinegar.

Serve kheema hot with a side of salli (matchstick) potatoes and buns. A fried egg, sliced onions and green chillies is also commonly provided as sides.