Parsi Sali Keema with Fenugreek Rotis and Date Chutney

5/5 from 4 Customers

50 minutes

1 hour 25 minutes

3/5

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£8.67

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The Parsis (a community of people following the Zoroastrian religion) migrated from Iran to Gujarat in India between the 8th and 10th centuries. The skill and complexity of their cooking is renowned throughout India with influence from their Persian heritage, the cuisine of Gujarat and Maharashtra where they settled, and even from the British with whom they traded. The Parsis are regular meat eaters, and this dish of spicy mince (keema) topped with fried potatoes (sali) is one of their most famous dishes. It’s served here with a simple squash curry, homemade fenugreek rotis, cabbage salad and a date and chilli chutney.

Recipe

50 minutes

1 hour 25 minutes

3/5

Serves

4

Effort

High Effort

Main Ingredient

Mince

Taste Profile

Meal Taste

Rich

Origin

Popular Style

Indian

Country

India

Whole Spices: Kashmiri chilli, cinnamon, black cardamon
Ground Spices: tamarind (tamarind, cornstarch), chilli, Kashmiri chilli, cinnamon, amchur, black cardamon, green cardamon, cloves
Garam Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, coriander leaf, mint
Roti Blend: fenugreek leaf, Kashmiri chilli, turmeric, cumin, coriander
Squash Curry Spices: cumin, turmeric, coriander, mild chilli flakes, cinnamon, cloves, garlic
Cabbage Blend: cumin, green chilli, coriander leaf, green bell pepper
Chutney Spices: chilli, Kashmiri chilli, mild chilli flakes, cinnamon, cloves, green cardamon, red bell pepper

May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS

  • 500g lamb mince
  • 500g floury potatoes
  • 2 medium onions
  • 4 cloves of garlic
  • Fresh ginger
  • ½ small butternut squash or pumpkin (about 400g)
  • ½ cabbage (any type)
  • 10g bunch of coriander (optional)
  • 1 lemon
  • 150g natural yogurt (full fat is best)
  • 50g pitted dates
  • 2 tbsp tomato puree
  • 2 tsp sugar
  • 200g plain flour
  • Rice to serve (optional)
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (4):

5/5

Great recipe, lovely blend of flavours, and well cooked even if I say so myself!

Alex Gage View More

What a feast, thanks for sharing!

5/5

I haven’t had Keema since I was in Mumbai in 2018, so to recreate it at home was incredible. The date chutney was to die for! This is a recipe I will make again and again

Caitlin Bainbridge View More

It looks like you did a fantastic job recreating this meal! The Fenugreek Rotis look incredible!

5/5

A more challenging recipe but we enjoyed cooking together and felt really pleased with the finished result-especially making our own bread from scratch. The lamb curry had the richest flavour whilst the chutney added some spice!

Nicola Planting View More

Well done for creating a delicious and flavoursome meal! The Fenugreek Rotis are making us super hungry- fantastic job!

5/5

Received a 3 month gift subscription for my birthday and was blown away at how easy this was to make, and how delicious it tasted! A wonderful feast with lots of variety in flavour and texture. Looking forward to my next box!

Sophie Candlin View More

We're super impressed- everything looks fantastic and flavoursome, the squash curry is stunning! We love the beautiful patterned crockery too, looking forward to seeing your future creations!

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