Kheema Sali: The Authentic Parsi Sali Keema

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    50 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 750 gms Zappfresh Mutton Keema

  • 250 gms Potatoes

  • 120 gms (To deep fry sali) Ghee

  • 160 gms Onions

  • 10 gms Garlic

  • 10 gms Ginger

  • 8 nos Whole Red Chilies

  • 10 gms Cumin Seeds

  • 5 gms Red Chili Powder

  • 3 gms Turmeric

  • 90 gms Tomatoes

  • 30 ml Worcester Sauce

  • 2 Tbs. (Or As Per Taste) Salt

  • 30 ml Vinegar

  • 10 gms Sugar


There are a number of famous and good Keema dishes with many variations but Keema prepared using Zappfresh Mutton and traditional Parsi spices along with ginger, tomatoes, and garlic is just an absolutely irresistible delicacy. Parsi Sali Keema is easy to make and has a delicious taste of Keema with a touch of Parsi spices which makes it even more delicious. This Dish is a unique blend of tradition Parsi cuisine served with Fried Potatoes and bread of your own choice.


THE POTATOES: Peel, wash, cut into match-sticks and immerse in water. Drain. Heat ghee in a kadhai and deep-fry over medium heat until golden brown. Remove.

THE REMAINING VEGETABLES: Peel, wash and slice the onions. peel the garlic. Scrape, wash and roughly cut the ginger. Wash and chop the tomatoes.

THE PASTE: Put garlic, ginger, whole red chilies, and cumin in a blender, add water (approx 20ml) and make a fine paste.


Heat ghee in a handi, add onions and saute over medium heat until brown. Add the paste, red chili powder and turmeric, stir for a minute, add tomatoes and bhunno* until the masala becomes smooth. Then add the Zappfresh Mutton Keemabhunno* until the liquid has evaporated, add water (approx 200ml), cover and simmer until cooked and the liquid has evaporated. Adjust the seasoning. Now add Worcester sauce, vinegar, and sugar, stir for 2 minutes.


Transfer to a dish, sprinkle the straw potatoes and serve with any Indian bread of your choice.


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