Damori Kabab (Tiny Meatballs for Pulao)
These tiny, crispy meat kababs, known as Damori, are specifically crafted to be added to Pulao or Khichdi dishes for texture and flavor. Unlike standard kababs, this version explicitly omits tenderizers like yogurt and papaya to ensure the meatballs remain firm and crunchy rather than soft when mixed with rice. Deep-fried in ghee until golden-red, they serve as a savory garnish or integral component of traditional Parsi rice dishes.
Ingredients
- 1 pound Minced meat (mutton or lamb) (Base ingredient inferred from 'meat kabab' context.)
- 1 small Onion (Finely chopped. Inferred standard kabab ingredient.)
- 1 teaspoon Ginger paste (Inferred standard kabab ingredient.)
- 1 teaspoon Garlic paste (Inferred standard kabab ingredient.)
- 2 whole Green chilies (Finely minced. Inferred standard kabab ingredient.)
- 2 tablespoons Fresh coriander (Chopped. Inferred standard kabab ingredient.)
- 1 teaspoon Salt (Or to taste. Inferred standard kabab ingredient.)
- 1 teaspoon Garam masala (Inferred standard kabab spice.)
- 2 tablespoons Chickpea flour (Besan) (Binder. Inferred standard kabab ingredient.)
- 2 cups Ghee (For deep frying. Quantity estimated.)
More recipes using Minced meat
Curry Cutlets or Kababs
This distinctive Parsi dish elevates simple meatballs or fried cutlets by simmering them in a luxurious, tangy coconut curry. The recipe combines the richness of coconut milk with the sharp bite of tamarind or raw mango, creating a velvety sauce that perfectly coats the tender meat dumplings. Best enjoyed with steamed rice or rotis, this curry offers a delightful contrast of textures between the soft, savory kababs and the aromatic, creamy gravy.
Minced Meat Khaja (Savory Stuffed Pastries)
These savory, flaky pastries are a delightful variation of the traditional sweet Khaja, featuring a crisp, layered shell stuffed with spiced minced meat. The dough is laminated with a rich paste of rice flour and ghee to create signature airy layers that shatter satisfyingly upon the first bite. Served hot and fresh from the fryer without sugar syrup, they make for an indulgent appetizer or savory snack.
Kheema Cutlets (Minced Meat Cutlets)
Savory and tender minced meat cutlets spiced with fresh herbs, Worcestershire sauce, and lemon. This traditional Parsi recipe combines minced mutton or chicken with mashed potatoes and aromatic greens like mint, celery, and parsley for a flavorful bite. Coated in egg and breadcrumbs, they fry up to a perfect golden crisp, making them an excellent appetizer or side dish.
Parsi Mutton Keema with Almonds and Raisins
A traditional Parsi minced meat curry (Keema) that combines savory mutton or chicken with the sweetness of raisins and the crunch of almonds. This 1900s recipe features a unique technique of dispersing the meat in water before cooking to ensure a silky, lump-free texture. Fragrant with ginger, a hint of garlic, and fresh herbs like mint, celery, and parsley, it offers a sophisticated balance of flavors typical of Parsi cuisine.
Instructions
- 1Combine the minced meat, chopped onion, ginger paste, garlic paste, green chilies, coriander, salt, garam masala, and chickpea flour in a bowl. Mix thoroughly. Ensure that no yogurt (curd), sugar, or papaya is added to this mixture, as these ingredients are specifically excluded for this recipe.
- 2Take small portions of the meat mixture and roll them into very small balls, approximately the size of marbles (lakhoti).
- 3Heat the ghee in a kadhai (wok) or deep pan over medium-high heat. Once hot, add the tiny kababs in batches and deep fry them until they are crisp and turn a deep red color.
- 4Remove the fried kababs from the ghee and drain excess oil. These are now ready to be added to Pulao or Khichdi dishes as specified in their respective recipes.
You Might Also Like
Kabab Curry
A rich and textural Parsi curry that uniquely combines tender braised mutton chunks with crispy, savory fried meatballs (kababs) in the same spiced gravy. The dish is deeply aromatic with a complex blend of cardamom, cloves, saffron, and ginger, creating a luxurious sauce that coats every bite. Perfect for special occasions, it offers a delightful contrast between the soft stewed meat and the firm, flavorful kababs.
Yogurt and Gram Flour Curry with Meatballs
This traditional Parsi dish features tender, marble-sized mutton meatballs simmered in a luxurious, tangy gravy made from thick yogurt and roasted gram flour. The sauce is deeply flavored with browned onions, aromatic ginger-garlic paste, and fresh green chilies, creating a rich and savory profile similar to a meat-based Kadhi. It offers a delightful contrast of textures between the succulent meat and the velvety, golden sauce, perfect for a comforting main course served with rice.
Curry Cutlets or Kababs
This distinctive Parsi dish elevates simple meatballs or fried cutlets by simmering them in a luxurious, tangy coconut curry. The recipe combines the richness of coconut milk with the sharp bite of tamarind or raw mango, creating a velvety sauce that perfectly coats the tender meat dumplings. Best enjoyed with steamed rice or rotis, this curry offers a delightful contrast of textures between the soft, savory kababs and the aromatic, creamy gravy.
Keema Kababs (Minced Meat Kababs)
These traditional Parsi-style minced meat kababs feature a unique double-cooking technique that results in an exceptionally smooth and tender texture. The meat is first simmered with a fragrant blend of fresh herbs, celery, and spices until dry, then ground into a fine paste before being shaped and deep-fried to a golden crisp. This method ensures the flavors are deeply infused while creating a melt-in-the-mouth consistency perfect for serving as an appetizer or side dish.