Name: Keema Per Eedu
Yield: Serves 4 generously
Cuisine: Indian
Ingredients: 4 eggs; 2½ tsp garam masala; Butter, for spreading; 1 quantity spiced chicken livers, freshly cooked; A handful of coriander leaves; ¼ tsp ground turmeric; 70 ml vegetable oil; 80 g full-fat Greek yoghurt; 3 green cardamom pods; 20 g ginger paste; Salli; 25 g garlic paste; 500 g chicken mince; 175 g Spanish white onions, finely diced; 3 tsp fine sea salt; 35 g fenugreek leaves; Freshly ground black pepper; 1 cinnamon stick; Coriander leaves, to finish; 4 soft white bread buns, sliced in half; 1 tsp vegetable oil (optional); 2 tsp ground cumin; 2 tsp deggi mirch chilli powder; 1 bay leaf

Preparation info

Serves
4
generously

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

You’ll find Irani cafés all over south Bombay serving little dishes of keema (spiced lamb mince) and freshly baked bread for breakfast, lunch and dinner. While this lamb dish, keema pau, sits on our all-day menu, at breakfast we serve a lighter variation using chicken mince –served per eedu (with an egg on top).

It is a fortifying combination of minced chicken keema, spiced chicken livers and eggs, salli potato chips for crunch, and s