Keema Per Eedu

Preparation info
  • Serves


    • Difficulty


Appears in

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