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APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
  • APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney

APRIL: Friday Night Curry Discoverer - Parsi Sali Keema with Fenugreek Rotis & Tomato Chutney
£9.00
Fulfilment Date:

The rich and complex flavours of Parsi cooking...
More info

The Parsis (a community of people following the Zoroastrian religion) migrated from Iran to Gujarat in India between the 8th and 10th centuries. The skill and complexity of their cooking is renowned throughout India, with influence from their Persian heritage, the cuisine of Gujarat and Maharashtra where they settled, and even from the British with whom they traded. The Parsis are regular meat-eaters, and this dish of spicy mince (keema) topped with fried potatoes (sali) is one of their most famous dishes. It’s served here with a simple squash curry, homemade fenugreek rotis, cabbage salad and a spicy tomato chutney.
Details

Prep: 50 mins

Cook: 1 hour 25 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g lamb mince or use 300g veggie mince (results in the same volume when cooked) for a veg version (following the same cooking instructions)
  • 500g floury potatoes
  • ½ small butternut squash or pumpkin (about 400g)
  • ½ cabbage (any type)
  • 2 medium onions
  • 4 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander (optional)
  • 3 tomatoes
  • 1 lemon
  • 150g natural yogurt (full fat is best)
  • 2 tbsp tomato puree
  • 20g sugar
  • 250g plain flour (plus extra for rolling)
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice to serve (optional)
Spices included

Garam Masala: cumin, coriander leaf, mint, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Ground Spices: tamarind powder (tamarind, starch), chilli, Kashmiri chilli, cinnamon, amchur, black cardamon, green cardamon, cloves
Whole Spices: Kashmiri chilli, cinnamon, black cardamon
Squash Curry Spices: cumin, turmeric, coriander, mild chilli flakes (chilli flakes, sunflower oil, salt), cinnamon, cloves, garlic
Cabbage Blend: cumin, green chilli, coriander leaf, green bell pepper
Chutney Spices: Kashmiri chilli, chilli, nigella, cumin, fenugreek, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
Roti Blend: fenugreek leaf, Kashmiri chilli, turmeric, coriander, cumin

May contain CELERY, MUSTARD and SESAME.

Store in a cool, dry place.

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