Savory Mutton Cake (Keema Loaf)
This unique Parsi dish transforms minced mutton or venison into a savory, golden-crusted loaf that is rich in flavor and texture. The meat is marinated with tangy lemon, aromatic zest, and Worcestershire sauce, then baked between layers of crisp breadcrumbs to preserve its succulence. Slow-baked in a moderate oven, the result is a tender, moist meat cake that pairs perfectly with crusty bread or a fresh salad.
Ingredients
- 1 pound Minced mutton or venison (Finely chopped or minced tender meat (goat or deer).)
- 1 pound Ghee (Originally 1 Sher (approx 1 lb). This is a very rich historical quantity; modern cooks may wish to reduce this significantly.)
- 1/2 pound Breadcrumbs (Approximately 2-3 cups.)
- 2 teaspoons Worcestershire sauce (Originally 'Velati sauce'.)
- 2 teaspoons Lemon juice
- 1 1/2 teaspoons Salt (Originally 1/2 tola.)
- 1 teaspoon Ground black pepper
- 1/2 lemon Lemon zest (Finely chopped peel.)
Instructions
- 1Preheat oven to 350°F (175°C). Wash the meat thoroughly in cold water twice, then dry it completely with a clean cloth. Ensure the meat is finely chopped or minced.
- 2In a large bowl, combine the dried meat with the ghee, Worcestershire sauce, lemon juice, salt, ground pepper, and lemon zest. Mix thoroughly to ensure the meat is evenly seasoned.
- 3Take one or two loaf pans (bread tins) as needed. Lightly grease them with a little ghee. Spread half of the breadcrumbs evenly at the bottom of the pan(s). Place the seasoned meat mixture over the bottom layer of crumbs. Finally, cover the meat completely with the remaining half of the breadcrumbs.
- 4Place in the preheated moderate oven (350°F / 175°C). Bake until the top is a nice golden red color, approximately 30-45 minutes. Do not bake in a hot oven (high heat), as it will dry out the meat.