Kheema (Parsi Minced Lamb)

Kheema (Parsi Minced Lamb)

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Servings: 6
Calories: 325


  • 1.1 lb Lamb minced, washed
  • 2 tbsp Vegetable oil
  • 3 Onions large, chopped
  • 1 1/2 tsp Garam masala
  • 1/2 tbsp Ginger-garlic adrak lasan paste
  • 2 - 3 Tomatoes medium-sized, chopped
  • 1 tbsp Fenugreek methi leaves, fresh, chopped
  • 1/2 tbsp Vinegar sirka
  • 1/4 tsp Sugar
  • Salt to taste
  • Green coriander hara dhaniya and green chillies chopped for garnishing


  • Hang the mince in a muslin cloth for a while to drain out the excess water.
  • Heat 1 tbsp oil in a wok (kadhai); lightly saute the onions. Add the garam masala and ginger-garlic paste. Saute for 5 minutes.
  • Now add the tomatoes and simmer till the water is completely absorbed.
  • Add the mince and fenugreek leaves, mix well. Add vinegar, sugar, and salt; cook till the mince is done.
  • Serve hot garnished with green coriander and green chillies.
Calories: 325 kcal
Carbohydrates: 11 g
Protein: 16 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 58 mg
Potassium: 522 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 856 IU
Vitamin C: 18 mg
Calcium: 40 mg
Iron: 2 mg
Cuisine Indian
Ingredients Lamb
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