Kheema-Sali

Name: Kheema-Sali
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 250 g/1⅔ cups Potatoes; 750 g/1⅔ lb Lamb Mince; 10 g/1 Tbs Garlic; 160 g/1 cup Onions; 120 g ⅔ cup Ghee; Ghee to deep fry Sali; 30 ml/2 Tbs Vinegar; 10 g/2½ tsp Sugar; 10 g/1 Tbs Ginger; 8 Whole Red Chillies; 10 g/1 Tbs Cumin seeds; 5 g/1 tsp Red Chilli powder; 3 g/½ tsp Turmeric; 90 g/⅓ cup Tomatoes; Salt; 30 ml/2 Tbs Worcester Sauce

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A spicy lamb mince topped with sali or straw potatoes.

Ingredients

750 g/1⅔ lb Lamb Mince
250 g/1⅔

Asia
India
Main course
Gluten-free

Method

Preparation

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 onions. Peel garlic. Scrape, wash and roughly cut ginger. Wash and chop tomatoes.

THE PASTE: Put garlic, ginger, whole r