Parsi Mutton Keema with Almonds and Raisins
A traditional Parsi minced meat curry (Keema) that combines savory mutton or chicken with the sweetness of raisins and the crunch of almonds. This 1900s recipe features a unique technique of dispersing the meat in water before cooking to ensure a silky, lump-free texture. Fragrant with ginger, a hint of garlic, and fresh herbs like mint, celery, and parsley, it offers a sophisticated balance of flavors typical of Parsi cuisine.
Ingredients
- 1 pound Minced mutton or chicken (Keema) (Original specifies 'fresh tender meat' (gosht) or chicken.)
- 2 medium Onions (Originally '1/4 seer' (approx 6-8 oz). Finely sliced.)
- 4 tablespoons Ghee (Quantity estimated for frying.)
- 2 ounces Almonds (Originally '1 navtank'. Blanched and sliced.)
- 2 ounces Raisins (Originally '1 navtank'.)
- 1 inch piece Fresh ginger (Originally '2 tolas' (approx 20-25g). Crushed or pasted.)
- 1 small clove Garlic (Originally '5 val' or 'weight of 2 annas' (approx 1.5-2g). This is a very small amount historically; adjust to taste if desired.)
- 1 heaped teaspoon Salt
- 1 teaspoon Turmeric powder (Originally '1 flat spoonful'.)
- 1 teaspoon Black pepper powder (Originally '1 flat spoonful'.)
- 1 teaspoon Garam masala (Originally '1 flat spoonful'.)
- 1 cup Fresh coriander leaves (Originally '4 bunches' (leaves only). Chopped.)
- 3 whole Green chilies (Use 3 to 5 depending on heat preference. Finely chopped.)
- 10 leaves Fresh mint leaves (Finely chopped.)
- 1 tablespoon Celery leaves (Finely chopped.)
- 1 tablespoon Fresh parsley (Finely chopped.)
- 2 1/2 cups Water (Originally '1.25 seer'. Quantity adjusted to approx 2.5 cups assuming local seer weight, sufficient to cover meat and prevent lumps.)
Instructions
- 1Finely mince the meat. Wash and finely chop the coriander, green chilies, mint, celery, and parsley. Peel and crush the ginger and garlic into a paste. Blanch and peel the almonds, then slice them lengthwise (into 3 pieces if large, 2 if small). Wash the raisins. Peel the onions and slice them very finely, like vermicelli.
- 2Heat the ghee in a pot or deep pan. First, fry the almonds until golden, remove them, then fry the raisins until plump, and remove them. Keep these aside separately. In the same ghee, add the sliced onions. Fry until they turn a pale red/golden color. Remove about half of the onions and set aside. Continue frying the remaining onions in the pot until they are a deeper red/brown. Add the ginger and garlic paste to the browned onions and sauté briefly.
- 3In a separate bowl, mix the minced meat with the water by hand, breaking it up thoroughly to ensure there are no lumps. (Note: The recipe advises this technique because adding meat directly to the pot with little water often causes it to clump into balls). Pour this loose meat and water mixture into the pot with the browned onions.
- 4Add the turmeric, black pepper, and salt to the pot. Stir well. Cook over medium heat, stirring occasionally, until the water evaporates and the meat is tender. As the mixture thickens, add the garam masala, chopped coriander, chilies, mint, celery, and parsley. Finally, mix in the reserved fried onions, almonds, and raisins. Cook for a few more minutes until the flavors meld and the ghee separates slightly.