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Irani green keema

Irani green keema is a traditional dish from the Parsi cuisine, which originated in the Indian subcontinent. It is a flavorful dish, often eaten at Breakfast, and is made with minced meat, usually lamb or beef, cooked with a blend of aromatic spices and herbs, such as ginger, garlic, coriander, mint, and green chilies. The dish is called "green" keema because of the addition of fresh green herbs, which give it a vibrant green color and a distinct flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Breakfast, Lunch, Main Course
Cuisine Indian, Parsi
Servings 1

Ingredients
  

  • 500 g mince meat 80:20 lamb or beef
  • 5 tbsp oil
  • 1½ tbsp garlic and ginger paste
  • 1 bay leaf
  • 2 cloves
  • 1 stick cinnamon
  • 2 onions diced
  • ½ cup green peas
  • 1 tsp kasuri methi dried fenugreek
  • ½ tsp garam masala
  • 1 tsp salt or to taste
  • ¼ tsp turmeric powder
  • 2 tsbp coriander leaves chopped to garnish

Irani keema masala

  • 4 tsp whole coriander seeds
  • 2 tsp whole cumin seeds
  • 1 tsp black peppercorns
  • 6 green cardamom pods
  • 4 Kashmiri green chillis

Green masala paste

  • 1 cup coriander leaves with stems
  • 15 mint leaves
  • ½ cup dill leaves
  • 4 green chillis add more if you want more spice

Instructions
 

Dry roasting the spices

  • Dry roast whole coriander seeds, whole cumin, black peppercorns, cardamom and Kashmiri dried chillies on a low heat. Until the become lightly toasted. Allow to cool in a separate bowl and then blitz all of this in a grinder to make a fine powder.

Green masala paste

  • Add the coriander, mint, dill and green chillis into a blender, with two ice cubes or a splash of water. Blend until you get a vibrant green paste.

Cooking the keema

  • Heat oil in a pot and add whole spices and sauté for 1 minute. 
  • Add the finely chopped onions and fry until golden brown.
  • Add the ginger garlic paste and give it a good stir and let this sauté for 1 minute.
  • Add the turmeric powder, half of the dry roasted masala and salt and cook for a further minute. 
  • Add the keema and cook everything for 5 minutes stirring continuously. 
  • Add the green masala paste and cook for 2 minutes. 
  • Add 1 cup water and bring it to a simmer, cover and cook for 15 - 20 minutes on medium to low heat. 
  • Thereafter cook to the desired consistency, cook for longer if you prefer the keema dry.
  • Finally add garam masala, kasuri methi and garnish with fresh coriander. 
  • Serve with pav and a side of red onion salad and fresh lemon wedges.
Keyword breakfast, keema, parsi