Keema Stuffed Potatoes
A sophisticated Parsi-Gujarati dish featuring tender, hollowed-out potatoes stuffed with a savory, tangy minced meat filling. The stuffed potatoes are fried to a golden crisp before being simmered in a rich, aromatic onion and herb gravy. Finished with a touch of Worcestershire sauce and garnished with boiled eggs, this recipe transforms humble ingredients into an elegant centerpiece.
Ingredients
- 2 pounds Potatoes (Select good quality, smooth, round potatoes of equal size without eyes. Originally 'share 2' (2 seers).)
- 1/2 pound Minced meat (Lamb or Chicken) (Cooked dry with spices (Keema). Originally 'gast' (meat) or 'marghi' (chicken).)
- 3 whole Eggs (For coating and sealing.)
- 1 cup Breadcrumbs (Or as needed for coating. Originally 'pau nu cream' (bread crumbs) or wheat flour.)
- 1 tablespoon Lemon juice (To season the filling.)
- 1/2 cup Ghee (Plus more for deep frying. Originally 'pa sher' (1/4 seer) for the gravy.)
- 1/2 pound Onions (Finely chopped. Originally '1/2 seer'.)
- 1 tablespoon Ginger-Garlic Paste (Crushed ginger and garlic. Quantity estimated.)
- 1/2 cup Fresh Coriander (Chopped leaves. Originally '3 bunches' (likely small sprigs/bunches).)
- 2 whole Green Chilies (Finely chopped.)
- 5 leaves Mint leaves (Fresh.)
- 1 tablespoon Celery or Parsley (Finely chopped. Originally 'celery parli'.)
- 2 cups Water (Originally 'adadhe sher' (1/2 seer).)
- 1 1/2 tablespoons Worcestershire sauce (Originally 'vilati ses' (English sauce).)
- 1 teaspoon Garam Masala (Flat spoonful.)
- 2 whole Hard-boiled eggs (For garnish. Quantity estimated.)
Instructions
- 1Boil the potatoes with their skins on until they are tender but not mushy (parboiled). Do not overcook. Cut off the top of each potato (about 1/2 inch thick) to create a lid. Carefully scoop out the inside of the potato using a small knife or spoon, leaving a uniform wall thickness of about 1/3 inch. Do not peel them yet.
- 2Season the minced meat with lemon juice and ensure it is dry and flavorful (sauté briefly if wet). Firmly press the meat filling into the hollowed potatoes, filling them to the top. Now, peel the skin off the stuffed potatoes and the reserved lids by hand. Place the lids back onto their corresponding potatoes. Secure each lid with two small pieces of toothpick (originally 'broom sticks') to prevent them from falling off.
- 3Beat the raw eggs. Apply the beaten egg over the sealed potatoes, ensuring the joint is well-coated to help seal it. Roll the potatoes in breadcrumbs (or flour). Heat plenty of ghee in a frying pan or kadhai. Fry the potatoes over low-to-medium heat until they are light red/golden and crispy. Remove and set aside.
- 4In a wide pan, heat 1/4 lb (approx 1/2 cup) of ghee. Fry the finely chopped onions until light red. Add the ginger-garlic paste, chopped coriander, green chilies, mint leaves, and celery/parsley. Sauté briefly. Add salt and the water.
- 5Arrange the fried stuffed potatoes in the gravy side-by-side. Cover the pan and bring to a boil. Reduce heat to very low (originally 'on embers') and simmer gently. Turn the potatoes carefully occasionally so they cook evenly without breaking. When the gravy has thickened and reduced, remove from heat. Stir in the Worcestershire sauce and sprinkle with garam masala. Remove the toothpicks before serving. Garnish with sliced hard-boiled eggs.