Madrasi Mince Curry (No. 3)
This unique Parsi-style Madrasi Curry transforms minced lamb into a rich, savory casserole with a custard-like consistency. The dish combines tender ground meat with a luxurious mixture of milk, eggs, and ground almonds, spiced with aromatic Madras curry powder and fried onions. Baked until set, it offers a comforting, melt-in-the-mouth texture that pairs perfectly with crusty bread or rotis.
Ingredients
- 1/2 pound Minced lamb or mutton (kheema) (Originally 0.5 ratal. Finely minced.)
- 1/3 cup Ghee (Originally 0.25 seer. Can substitute with butter or oil.)
- 1 medium Onion (Originally 0.25 seer. Finely chopped.)
- 1 1/4 cups Whole milk (Originally 0.5 seer. Divided use.)
- 2 teaspoons Madras Curry Powder (Heaping teaspoons. Use a high-quality Madras blend.)
- 1 tablespoon Ash gourd (white pumpkin), grated (Originally 1 tola. Grated finely.)
- 1 teaspoon Salt (Originally 0.5 tola. Adjust to taste.)
- 15 whole Almonds (Blanched and peeled.)
- 2 teaspoons Lemon juice
- 2 large Eggs
- 1 tablespoon Ghee (for greasing) (Estimated quantity for greasing the baking dish.)
Instructions
- 1Blanch the almonds to remove their skins, wash them, and grind them into a very fine paste.
- 2Take half of the milk (approx. 2/3 cup) and soak the grated ash gourd (white pumpkin) in it for 30 minutes.
- 3Beat the eggs thoroughly using a fork. Mix the beaten eggs and the ground almond paste into the remaining half of the milk until well combined and uniform.
- 4Peel and finely chop the onions. In a saucepan, heat the ghee and fry the onions until they turn red. Add the curry powder (ensure it is finely ground) and fry briefly until aromatic.
- 5Remove the onion mixture from heat. In a large bowl, combine the minced meat, the pumpkin-milk mixture, the egg-almond-milk mixture, salt, lemon juice, and the fried onion-spice mixture. Mix everything thoroughly.
- 6Preheat oven to 350°F (175°C). Grease a deep baking dish or casserole pot with ghee. Pour the meat mixture into the dish and cover with a lid. Bake for 30 minutes until the meat is cooked through and the mixture is set.
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