Kheema Curry

Kheema Curry

A rich and aromatic Parsi minced meat curry that transforms simple ingredients into a decadent feast. Finely minced lamb is simmered in a complex gravy made from fresh coconut milk, tamarind, and a robust blend of roasted spices and nuts. The unique technique of mixing the raw meat with the coconut milk before cooking ensures a tender, lump-free texture, resulting in a thick, flavorful dish best enjoyed with crusty bread or rice.

Ingredients

  • 1/2 pound Minced meat (lamb or mutton) (Originally '1/2 ratal' (pound). Use finely minced meat.)
  • 1/2 pound Onions (Originally '1/2 seer'. Finely chopped.)
  • 1/2 pound Ghee (Originally '1/2 seer'. Can be reduced for modern preference, but this amount creates the traditional rich texture.)
  • 2 ounces Almonds (Originally '1 navtank'. Peeled.)
  • 2 ounces Tamarind (Originally '1 navtank'. Seeds removed.)
  • 35 grams Coriander seeds (Originally '3 tolas'. Approx 5-6 tablespoons.)
  • 35 grams Poppy seeds (Khaskhas) (Originally '3 tolas'. Approx 4 tablespoons.)
  • 25 grams Roasted Gram (Daria/Chana Dal) (Originally '2 tolas'. Approx 2-3 tablespoons.)
  • 10 grams Salt (Originally '1 tola'. Approx 2 teaspoons.)
  • 5 grams Ginger (Originally '1/2 tola'. Approx 1 inch piece.)
  • 4 whole Dried large red chilies (Originally '4 to 5 large Goa chilies'.)
  • 8 cloves Garlic (Large cloves.)
  • 10 whole Black peppercorns
  • 1 teaspoon Cumin seeds (Originally '1 flat filled spoon'.)
  • 1 whole Coconut (Fresh, ripe coconut. Half for grinding, half for milk.)
  • 3/4 cup Water (For extracting coconut milk. Originally '1.5 pasher' total.)

Instructions

  1. 1Peel the ginger, garlic, and almonds. Finely chop the onions. Grate the entire coconut.
  2. 2Roast the coriander seeds, cumin seeds, poppy seeds, roasted gram, and dried red chilies on a pan or griddle until aromatic.
  3. 3Take the roasted spices, half of the grated coconut, peeled almonds, ginger, garlic, and peppercorns. Grind everything together into a very fine paste.
  4. 4Take the remaining half of the grated coconut and grind it slightly. Add about 3 ounces (approx 1/3 cup) of hot water and extract the thick milk. Grind the residue again with another 3 ounces of water to extract the second milk. Combine both extracts.
  5. 5Soak the tamarind in the prepared coconut milk for one hour. Then squeeze the tamarind well to release its pulp into the milk and strain the mixture, discarding the husks and seeds.
  6. 6In a heavy-bottomed pot, heat the ghee and fry the finely chopped onions until they turn red. Add the ground masala paste and fry well until it becomes a dark red color and aromatic. Remove the pot from the heat temporarily.
  7. 7Mix the raw minced meat thoroughly into the tamarind-coconut milk mixture until smooth.
  8. 8Pour the mince and milk mixture into the pot with the fried masala. Add the salt. Cover and place on medium heat.
  9. 9Cook covered, but uncover frequently to break up any lumps of mince with a spatula. Continue cooking until the curry thickens nicely.
  10. 10Once thickened, remove the lid and keep on low heat (embers) until the ghee separates from the masala. Remove from heat and serve.
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