Spiced Minced Meat Filling (Kheema)
This versatile Parsi-style minced meat filling serves as the savory foundation for classic snacks like samosas, patties, and pancakes. Finely minced meat is slow-cooked with a generous amount of onions, aromatic ginger, garlic, and fresh herbs until the moisture evaporates, resulting in a concentrated, flavorful mixture. The addition of Worcestershire sauce at the end provides a tangy depth that perfectly balances the richness of the ghee and spices.
Ingredients
- 1 pound Minced meat (lamb, mutton, or beef) (Originally '1 ratal cleaned meat minced very fine'.)
- 1 pound Onions (Finely chopped.)
- 1/2 cup Ghee (Originally '1/4 ratal' (approx 115g).)
- 2 teaspoons Salt (Originally '1 tola' (approx 11-12g).)
- 1 tablespoon Ginger paste (Originally '1 tola' ginger (approx 11-12g).)
- 1 teaspoon Garlic paste (Originally '1/4 tola' garlic (approx 3g).)
- 1 cup Fresh coriander leaves (Originally '3 bunches'. Chopped.)
- 3 whole Green chilies (Finely minced.)
- 1 teaspoon Turmeric powder (Flat spoonful.)
- 1 teaspoon Ground black pepper (Originally 'bhari' (likely 'mari' meaning pepper). Flat spoonful.)
- 1 tablespoon Worcestershire sauce (Originally 'velati sauce' (English sauce). Adjust to taste.)
More recipes using Minced meat
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.
Minced Meat Khaja (Savory Stuffed Pastries)
These savory, flaky pastries are a delightful variation of the traditional sweet Khaja, featuring a crisp, layered shell stuffed with spiced minced meat. The dough is laminated with a rich paste of rice flour and ghee to create signature airy layers that shatter satisfyingly upon the first bite. Served hot and fresh from the fryer without sugar syrup, they make for an indulgent appetizer or savory snack.
Kheema Cutlets (Minced Meat Cutlets)
Savory and tender minced meat cutlets spiced with fresh herbs, Worcestershire sauce, and lemon. This traditional Parsi recipe combines minced mutton or chicken with mashed potatoes and aromatic greens like mint, celery, and parsley for a flavorful bite. Coated in egg and breadcrumbs, they fry up to a perfect golden crisp, making them an excellent appetizer or side dish.
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.
Instructions
- 1Peel the onions and chop them very finely. Divide the chopped onions into three equal parts. Set one part aside for frying and keep the remaining two parts for mixing with the meat.
- 2In a large bowl, combine the minced meat, salt, and the two parts of chopped onions (reserved from the previous step). Mix everything thoroughly with clean hands until well combined.
- 3Wash the coriander leaves and green chilies thoroughly and dry them. Chop the coriander leaves and mince the green chilies finely. Peel and crush the ginger and garlic into a paste.
- 4Heat the ghee in a heavy-bottomed pan or skillet. Add the remaining one part of chopped onions (set aside in step 1) and fry until they turn pale golden. Add the ginger and garlic paste and sauté until the mixture turns reddish-golden and fragrant.
- 5Add the meat and onion mixture to the pan along with the turmeric and black pepper. Mix well with a spoon. Cover the pan and cook on low heat (originally 'on embers').
- 6Uncover frequently to stir and break up any lumps of meat and onion with the back of the spoon. Continue cooking until the liquid released by the onions and meat evaporates. When the mixture is nearly dry but still moist, stir in the chopped coriander and green chilies.
- 7Continue cooking and stirring until the mixture is completely dry (no loose liquid) but the meat remains soft and tender. Remove from heat. Once cooled, stir in Worcestershire sauce to taste. The filling is now ready to be used for patties, samosas, or pancakes.
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Vegetable Mince Filling for Patties and Samosas
A rich, savory Parsi-style vegetable filling designed specifically for stuffing patties, samosas, or pies. This "Vegetable Kheema" combines finely diced root vegetables, peas, and beans simmered in a spiced tomato base until thick and dry. The mixture is flavored with ginger, garlic, garam masala, and a touch of Worcestershire sauce, creating a complex, textured filling that holds up perfectly inside pastry crusts.
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.
Minced Meat Khaja (Savory Stuffed Pastries)
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Keema Kababs (Minced Meat Kababs)
These traditional Parsi-style minced meat kababs feature a unique double-cooking technique that results in an exceptionally smooth and tender texture. The meat is first simmered with a fragrant blend of fresh herbs, celery, and spices until dry, then ground into a fine paste before being shaped and deep-fried to a golden crisp. This method ensures the flavors are deeply infused while creating a melt-in-the-mouth consistency perfect for serving as an appetizer or side dish.