Salli Jardaloo Keema (Apricot Meat Mince)

The rains finally arrived, and when they arrived, they really arrived in full fury. It rained the last few days. All rainfall deficit has been wiped out alongwith the roads in many parts of Delhi. They have been a welcome respite from the heat wave. I celebrated the arrival of rains by cooking up a parsi keema dish. Parsi cuisine is a welcome blend of various influences, the most notably being persian, as that is where they came from. What you get in the end is a treasure of dishes that combine sweet with the sour, meat with fruits, and so on.


Salli Jardaloo Keema


Ingredients:


Lamb Mince - 250 gm
Turmeric (Haldi) Powder - 5 gm
Ginger garlic paste - 3 Tbl Spoon
Oil - 20 ml
Green Cardamom - 1 gm
Cinnamon - 1 gm
Cloves - 2-3
Cumin seeds - 1 Tsp
Onion paste - 1 Cup
Tomatoes paste - 1 Cup
Green chillies - 2-3
Red chilli powder - 2 Tsp
Coriander powder - 3 Tsp
Garam masala powder - 2 Tsp
Apricot puree - 50 gm
Mint leaves, finely chopped - 20 gm
Potato straws - For garnish
Salt - To Taste



Method:
1. Mix the mince with turmeric, ginger garlic paste and salt. Boil with 3 cups of water. Keep aside.
2. Heat the oil and add the cardamom, cinnamon and the cloves. Add the cumin seeds. When the cumin start to crackle, add the onion paste and saute till it turns golden brown.
3. Add the tomato paste and the rest of the ingredients.Saute for 5 minutes on a slow flame.
4. Add the boiled mince. Cook for 20 minutes stirring constantly till the water dries up.
5. Serve garnished with potato straws.