Mince cooked with spices and condiments topped with coddled egg or fried egg
Mince of all types when cooked with the right balance of spices and condiments give a meal full of beautiful flavours and aromas and are highly versatile with many different ways of serving. Here we bring to you a simple Parsee style mince recipe which can be served with fried egg on top, or scrambled with egg, or baked with egg or of course served with that very Parsee Favourite “sulli’ or crisp straw potatoes
1. Gently Roast, (bhunao) dhania and jeera in a frying pan until lightly coloured and crisp. Soak in 250ml hot water with green chilli, sliced garlic and ginger. When cumin and coriander are well puffed up puree to a smooth paste in a blender. If not smooth pass through a strainer and try pureeing again or finish in a mortar and pestle.
2. In a heavy bottomed saucepan or casserole add the oil, heat and fry the Cassia, Cardamom and Cloves. Remember to crack the cardamom pods for better flavour and to prevent blowing up. Do not over heat the oil. When the cloves get bloated slightly add the chopped onion until it browns.
3. Add the paste, turmeric and chilli powder and (bhunao) sauté stirring well from the bottom, until fat separates. Turn the flame off and allow to cool slightly, then blend in the kheema/mince well. Mixing well means to beat the mince in virtually and break all the lumps. Add a touch of water to break up the lumps then return to the heat, stirring well for the first few minutes.
4. Simmer, making sure no lumps form, then add the tomato. Season and add the chopped coriander and mint and if serving the Parsee way, then you will need some diced potato in the kheema too besides the sali. Serve with rotli as The Parsees prefer (Chappaties).
5. To serve this with eggs, wash the eggs and dry. Make an indentation with the base of the mince and crack the yolk into the indentation, do this with all the eggs spacing them accordingly.
6. Cover the dish with foil and place in a tray with some boiling hot water in an oven on the middle shelf at 120º C for 20 minutes.
7. Alternatively place the mince in a shallow casserole pan and flatten the mince then follow the same procedure, but this time cook on a gentle heat until the eggs are done.
©Cyrus Todiwala Namaste of London Ltd
500gms (leg meat used here) of turkey mince
6 organic/free range eggs
2 piece fresh ginger (Adrak)
5-6 garlic cloves (Lasan)
1tsp cumin seeds (Jeera)
1tbsp coriander seeds
2 onions, finely chopped
2 slender hot-type green chilli
2-3 chopped tomatoes
3 cassia bark (Daal Chini)
3-4 pods cardamom (Elaichi)
3-4 cloves (Lavang)
½tsp turmeric powder (Haldi)
1tsp red chilli powder
2-3 red chilli
2tbsp chopped coriander
10-12 fresh mint, shredded
2tbs rapeseed oil