Steamed Minced Meat (Bafele Khimo)
This traditional Parsi preparation offers a lighter, healthier alternative to rich curries by simmering lean minced meat in water rather than frying it heavily in oil. The 'Bafele' (boiled or steamed) technique creates a tender, succulent texture where the natural flavors of the goat or chicken are enhanced simply by fresh ginger and a touch of ghee. Versatile and wholesome, this dish can be finished dry or with a light gravy to be enjoyed with fresh rotis or crusty bread.
Ingredients
- 1 pound Lean goat meat or chicken (Minced very finely. Originally '1 ratl' (approx 1 lb).)
- 1 teaspoon Ghee or Butter (Use a heaping teaspoon. Can be omitted for a fat-free version.)
- 1 tablespoon Fresh ginger (Peeled and finely chopped. Quantity estimated from historical context (approx 1 tola).)
- 1 teaspoon Salt (Or to taste.)
- 1 cup Cold water (Originally 'half seer' (approx 1 cup).)
Instructions
- 1Ensure the meat is minced very finely. In a mixing bowl or the cooking pot, thoroughly mix the minced meat with the cold water until well combined and free of clumps.
- 2Add the finely chopped ginger and salt to the meat mixture. If using butter, add it solid. If using ghee, heat it in a separate small pan until hot before adding it to the mixture.
- 3Transfer the mixture to a pot (if not already in one), cover with a lid, and place on the stove over medium heat. Cook until the meat is tender.
- 4When only a small amount of water remains, uncover the pot. Use a spoon or spatula to sauté the meat briefly. You may continue cooking until completely dry or leave a little liquid for a light gravy, as desired.