Minced Kidneys (Khime Kala Bukane)
This traditional Parsi delicacy transforms kidneys into a rich, savory mince dish known as 'Khimo', characterized by its deep flavors and tender texture. Finely minced kidneys are slow-cooked with caramelized onions, aromatic ginger and garlic, and a splash of Worcestershire sauce, creating a complex flavor profile that is both earthy and tangy. The dish is finished when the moisture evaporates and the ghee separates, making it an excellent accompaniment to crusty bread or fresh chapatis.
Ingredients
- 1 1/4 pounds Kidneys (Beef or Mutton) (Originally 'Ratal Vya' (approx 1.25 lbs). Use fresh kidneys, cleaned of fat and skin.)
- 1 1/4 pounds Onions (Originally 'Sher Vya' (approx 1.25 lbs). Finely sliced.)
- 4 tablespoons Ghee (Originally 'Navtank' (approx 2 oz).)
- 1 teaspoon Ginger-Garlic Paste (Originally '0.5 tola' (approx 6g).)
- 6 teaspoons Worcestershire Sauce (Originally 'Velati Sas' (English sauce).)
- 1 teaspoon Salt (Or to taste. Originally 1 flat spoon.)
- 1 teaspoon Turmeric powder (Originally 1 flat spoon.)
- 2 bunches Fresh Coriander (Cilantro) (Leaves only, finely chopped.)
- 2 whole Green Chilies (Finely chopped.)
- 1 1/2 cups Water (Originally 'Dedh Pasher' (approx 1.5 cups).)
Instructions
- 1Remove the fatty outer layer and skin from the kidneys. Mince the cleaned kidneys very finely (like keema).
- 2Slice the onions extremely finely, resembling vermicelli (sev). Finely chop the coriander leaves and green chilies.
- 3In a tinned pot (or heavy-bottomed pan), heat the ghee. Add the sliced onions and fry until they turn red/golden brown. Add the ginger-garlic paste, sauté briefly, and then remove the pot from the heat.
- 4While off the heat, add the minced kidneys, Worcestershire sauce, salt, turmeric, chopped coriander, and green chilies to the pot. Pour in the water and mix everything thoroughly with a spoon.
- 5Return the pot to the stove. Cook over medium heat, stirring frequently with a spoon to break up the mince and ensure no lumps form. Continue cooking until the water evaporates and the mince begins to sizzle in the ghee (oil separates).