Sweet-Sour Keema (Minced Meat) Recipe
A piquant, Parsi way of cooking mince meat. It goes well with all menus and is equally delicious eaten with dal-chawal (rice and pulses) as it is with chappaties.
- 1 kg mince, well washed
- 2 tablespoons cooking oil
- 2 large onions, chopped
- 2 green chilies, de-seeded and chopped
- 3-4 curry leaves, washed and torn-up
- 1″ piece of ginger, ground
- 5-6 cloves garlic, ground
- 1 teaspoon roasted cumin seeds, powdered
- ¼ teaspoon turmeric powder
- ½ teaspoon black pepper
- 2 large tomatoes, blanched and chopped
- 1 teaspoon vinegar
- 1½ teaspoons sugar
- 1 tablespoon fresh coriander, finely chopped
- 1 tablespoon cream or top of the milk (optional)
- Salt to taste
A pressure cooker or karahi
- Heat the oil and fry one of the onions golden brown. Add the rest of the onion as well as the chilies, curry leaves, ginger and garlic. Fry for 5-6 minutes.
- Add all the spices and fry a few seconds more.
- Add the mince and fry till the water from the min evaporates and the mince is lightly browned.
- Add ½ cup water, the tomatoes and vinegar and pressure with cook. Bring the cooker to maximum pressure, then lower heat and cook 7 minutes. (If you don’t wish to pressure cook, cover the pan and cook till the water evaporates.) Open the cooker.
- Add the sugar and cook another 5 minutes. 6. Serve garnished with the fresh coriander.