Keema Stuffed Onions
Whole onions are carefully hollowed out to create tender vessels for a savory, spiced minced meat filling in this traditional Parsi delicacy. The stuffed onions are slow-cooked until meltingly soft and caramelized, absorbing the rich flavors of the meat and aromatic spices. Served with a luscious gravy made from the reserved onion hearts, this dish offers a perfect balance of sweet onion and savory meat flavors.
Ingredients
- 2 pounds Large round onions (Originally '2 seer'. Choose onions of uniform size.)
- 1/2 pound Cooked minced meat (dry curry) (Originally 'adho ratal'. Use cooked dry mutton or chicken keema.)
- 1 tablespoon Worcestershire sauce (Originally 'velati ses'. Quantity estimated to taste.)
- 1 tablespoon Lemon juice (Quantity estimated to taste.)
- 1 teaspoon Sugar (Optional, for sweetness.)
- 4 tablespoons Ghee (Divided use for greasing, basting, and gravy.)
- 1 teaspoon Ginger-garlic paste (For the gravy.)
- 1/2 teaspoon Garam masala (Quantity estimated for seasoning the gravy.)
- 1/2 cup Mutton stock or gravy (Originally 'adho pasher'. Used for the sauce.)
Instructions
- 1Peel the onions. Slice off the root end slightly, then cut off the top stem end. Carefully scoop out the inner layers of the onion, leaving only the outer 2 to 3 layers to form a sturdy cup or shell (kedia). Reserve the scooped-out onion centers for the gravy.
- 2Take the cooked dry minced meat. Season it with Worcestershire sauce and lemon juice to taste. If you prefer a sweet and savory profile, mix in the sugar. Ensure the mixture is flavorful.
- 3Place a small piece of onion layer at the bottom of each hollowed onion shell to seal any hole made during scooping. Fill each onion tightly with the seasoned minced meat mixture up to the brim. Grease a heavy-bottomed flat pan or Dutch oven with some ghee. Arrange the stuffed onions upright, close to each other in the pan.
- 4Cover the pan with a tight lid. Cook over low heat. If possible, use an oven preheated to 350°F (175°C) to simulate the original 'dum' method (coals on top and bottom), or cook on the stovetop on low. Occasionally uncover and baste the onions with a little ghee to prevent burning and keep them moist. Cook until the onions are tender.
- 5Finely chop about 2 tablespoons (approx 2 tolas) of the reserved onion centers. In a separate small pan, heat 2 tablespoons of ghee and fry the chopped onion until golden. Add the ginger-garlic paste and garam masala, sautéing briefly. Stir in the mutton stock or gravy.
- 6Pour the prepared gravy over the stuffed onions in the main pan. Cover again and continue to cook on low heat (or in the oven) until the gravy thickens, the oil separates (comes to the surface), and the onions are fully cooked and soft. Serve hot.