Skip to product information
Parsi Salli Keema - Downloadable Recipe
  • Parsi Salli Keema - Downloadable Recipe
  • Parsi Salli Keema - Downloadable Recipe
Parsi Salli Keema - Downloadable Recipe

Parsi Salli Keema - Downloadable Recipe

Parsi Salli Keema is a rich lamb mince curry served with ultra crispy fries (or potato salli) on top.

To make this recipe, you'll need:

HALDI BLEND: 2 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: 1 ¼ tsp
Description

Parsi Salli Keema is a rich lamb mince curry served with ultra crispy fries (or potato salli) on top. It’s traditionally eaten inside buttered white bread rolls called pav, almost like a burger, and is always a very popular dish on the menu at Parsi (a Zoroastrian Indo-Iranian ethnic minority) cafes across Mumbai.
More Info

Book: Curry Legend Chef's Specials

Page number: 100

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour

Origin: India
Shopping List

  • 500g lamb or beef mince
  • 500g floury potatoes - ½ peeled and cut into bite-size pieces, ½ thinly sliced into matchsticks
  • 1 onion - finely chopped
  • 3 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 1 tbsp
  • 2 tbsp tomato puree
  • 3 tbsp vinegar (white wine or cider vinegar is best)
Blends Needed

HALDI BLEND: 2 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: 1 ¼ tsp
Goes Great With

Grilled broccoli with tomato makhani sauce, sambharo and achari parathas
Also Works a Treat With

Veggie mince instead of lamb mince

You may also like

Add a product image