Kheema pur eedu

Kheema pur eedu

Spiced minced topped with coddled or fried egg

Mr Todiwala's Bombay
Helen Cathcart

Mince of all types, when cooked with the right balance of spices and condiments, gives a meal full of beautiful flavours and aromas and is highly versatile with many different ways of serving. Here we bring to you a simple Parsee-style lamb mince which can be served with a fried egg on top, or scrambled with egg, or baked with egg, or served with the Parsee favourite, sali, crisp straw potatoes. You could use bought crisp potato sticks and simply heat them briefly in the oven.


Quantity Ingredient
1 teaspoon cumin seeds
1 tablespoon coriander seeds
250ml hot water
2 thin green chillies, roughly chopped
5-6 garlic cloves
5 cm piece fresh ginger, roughly chopped
2 tablespoons rapeseed oil
7.5cm cinnamon stick
3-4 green cardamom pods, split
3-4 cloves
2-3 dried whole red chillies
2 onions, finely chopped
1/2 teaspoon ground turmeric powder
1 teaspoon chilli powder
500g lean minced lamb
2-3 tomatoes, chopped
sea salt and freshly ground pepper
2 tablespoons coriander leaves, chopped
1 sprig mint, leaves picked and shredded
3-4 waxy potatoes, boiled and diced, (optional)
4 eggs

To serve

Quantity Ingredient
* makki ki roti [rid:9901]
or * chapattis [rid:9926]


  1. Gently toast the cumin and coriander seeds in a dry frying pan until lightly coloured and fragrant (about 30 seconds). Soak in the hot water with the green chillies, garlic and ginger. When the seeds have puffed up, purée the mixture to a smooth paste in a blender or small food processor. If not smooth, pass through a sieve and try puréeing again or finish in a mortar and pestle.
  2. Heat the oil in a flameproof casserole and sauté the cinnamon, cardamom, cloves and whole red chillies over a medium heat until the cloves are slightly swollen. Add the onions and sauté until browned, about 5 minutes.
  3. Add the paste, turmeric and chilli powder and sauté, stirring well from the bottom, until the oil seeps out.
  4. Remove from the heat and allow to cool a little and then beat in the mince to break up all the lumps. Add a little more water to slacken the mixture then return to the heat stirring well for the first few minutes. Continue to cook making sure no lumps form and, when cooked through, add the tomatoes. Continue simmering until most of the liquid has evaporated but everything is tender and moist.
  5. Season to taste and add the chopped coriander and mint and, if serving the Parsee way, then stir in the diced potatoes and heat through. It can be served just like this, but to serve with the eggs, spread the cooked mince out in a baking dish and remove the cinnamon stick, cardamom pods and cloves.
  6. Preheat the oven to 120°C.
  7. Make 4 indentations at intervals round the dish and break an egg into each. Cover the dish with foil. Place the dish in a large baking tin with enough boiling water to come half way up the sides of the dish. Bake in the oven for about 20 minutes or until the eggs are cooked to your liking. The best is to have a luxurious creamy buttery yolk and soft whites.
  8. An alternative method is to flatten the mince in the casserole dish make the 4 indentations, break in the eggs, cover and cook over a gentle heat until the eggs set (about 10 minutes or longer if you like them firm). Serve with warm chapattis.
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