In Mumbai, Parsis love Kheema pav, a dish made using minced meat (chicken, lamb or goat) adding
indian spices, and slow cooking with onions and tomatoes and the flavors come from fragrance of cardamom, cloves, etc. The Parsis like it by adding potatoes, peas and slight vinegar to the dish.
There are many restaurants and small cafes that serve this dish with pav I wanted to try making it at
home. This recipe is easy to follow with rewarding yummy results.
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| Kheema Pauv |
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| Kheema (Masala cooked meat) |
Ingredients:
You can prepare this dish using goat meat, chicken or lamb meat. I used goat meat and requested the butcher to mince 2 pounds of goat meat.
For the Marinade
2 pounds goat meat minced
2 tsp freshly grated ginger and garlic paste or store bought is fine too
4 to 5 mint leaves chopped fine
1/4 finely chopped fresh coriander leaves
2 tsp clarified butter (ghee)
1/2 cup plain yogurt
2 tsp coriander powder
2 tsp red chili powder (I prefer to use kashmiri or degi red chili powder as it gives the beautiful color to the dish, and yet doesn't make it spicy)
1 tsp turmeric powder
Salt to taste
Method:
1.Take a medium bowl, wash minced meat with water, drain the water and mix in all above ingredients one by one to marinate the meat. Leave it covered for couple of hours or overnight, in refrigerator.
For cooking the marinated kheema
I am using an insta pot ,on the pressure cook mode. It's convenient and easy to use. You can definitely use a pressure cooker of your choice.
Ingredients
4 tbsp olive oil
2 big cardamom
4 to 5 cloves
2 bay leaves
1 inch cinnamon stick
Marinated minced meat
Method:
1. Turn on the insta pot, initially on saute mode. Add olive oil, add in cardamoms, bayleaves, cloves, cinnamon stick, and minced meat. Stir and allow it to saute well for about 15 minutes, then close
lid and turn on pressure cook mode. Allow 5 to 6 whistles, before turning it off. Keep aside.
Step 3 is the making of the masala.
Ingredients
3 medium sized onions peel the skin and chop finely
1 bay leaf
Salt to taste
red chili powder (Kashmiri red chilly as it is less spicy)
2 to 3 finely chopped green Thai chilies
2 to 3 medium size tomatoes pureed
1 tbsp red chilie powder
1 tsp coriander powder
1/2 cup water
1 tsp dried fenugreek leaves ( Kasoori methi)
2 tsp coriander leaves stem, washed and chopped finely
Cooked Kheema
For the Masala
Method:
1. Heat a medium sized kadai, add in onions, add bay leaf, green chilies, saute for about
10 to 12 minutes, as the onions start to brown lightly add in tomato puree.
2. Add red chilli powder, coriander powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves.
Add salt and continue cooking the masala.
3. Add in the cooked kheema. Allow it to mix with the masala. check for salt and any other spice.
Add 1 tsp of garam masala.
Add 1 cup water and cook on low heat, cover the lid and keep checking for another 20 to 25 minutes.Garnish with finely chopped coriander leaves.
Powdered garma masala (fresh)
Ingredients:
3 to 4 big cardamoms
4 to 6 cloves
5 to 6 peppercons
1 tsp cumin seed (jeera)
Method:
Take a small pan on low heat and dry roast the above for about 5 minutes and then dry grind to a fine powder. This garam masala powder gets added to the masala. Store unused garam masala powder in air tight bottle, for later use.
