“Sweet-Sour Keema (Minced Meat) Recipe”-Meat Recipes

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.

Serves 4

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