Parsi Sali Keema Recipe

• 400 gm Lamb (mince)
• 3 tsp Turmeric
• 50 gm Ginger-Garlic Paste
• Salt to taste
• 60 ml Oil
• 4-5 Cardamom
• 1 stick Cinnamon
• 3-4 Cloves
• 1 tsp Cumin Seeds
• 8-10 cloves Garlic
• 100 gm Onions (chopped)
• 100 gm Tomatoes (chopped)
• 3 Green Chilies (cut lengthwise)
• 1 tsp Chili Powder
• 20 gm Coriander Powder
• 5 gm Garam Masala Powder
• 2 tbsp Coriander Leaves (finely chopped)
• 75 gm Apricot Puree
• 20 gm Mint Leaves (chopped)
• 3 medium Potatoes (peeled and chopped)

• Heat some oil in a pan and fry the chopped potatoes until brown and tender. Keep them separately.
• Boil the meat with turmeric, ginger garlic paste and salt.
• Heat the remaining oil and add the cardamom, cinnamon, cumin seeds and the cloves. When turn golden, add garlic and onions and fry until brown.
• Now add the tomatoes and rest of the ingredients.
• Stir few times and add boiled lamb mince. Cover and cook for 10 minutes stirring regularly.
• Remove from the heat and shift in platter.
• Garnish coriander leaves and fried potatoes.
• Serve hot.