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A hearty and iconic Parsi dish where flavorful minced mutton is cooked in a tangy, spicy gravy, then topped with crispy potato straws and a perfectly runny egg. It's a true comfort food, best enjoyed with soft pav.
For 4 servings
Sauté Aromatics
Cook the Kheema
Build the Gravy
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A hearty and iconic Parsi dish where flavorful minced mutton is cooked in a tangy, spicy gravy, then topped with crispy potato straws and a perfectly runny egg. It's a true comfort food, best enjoyed with soft pav.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 597.01 calories per serving with 31.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Simmer to Perfection
Cook the Eggs (par Eedu)
Garnish and Serve
Replace the mutton kheema with crumbled paneer, soya granules, or a mix of finely chopped mushrooms and lentils. Adjust cooking time accordingly as these will cook faster than mutton.
This dish works wonderfully with chicken or turkey mince as well. Chicken mince will require a shorter simmering time, around 15-20 minutes.
Increase the number of green chilies or add a teaspoon of a spicier red chili powder along with the Kashmiri variety for extra heat.
Both mutton and eggs are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
This dish provides essential B vitamins, particularly B12 from the mutton and eggs, which are crucial for nerve function and the formation of red blood cells.
One serving of Sali Kheema par Eedu contains approximately 645 calories, primarily from the mutton, ghee, and sali. This is an estimate and can vary based on the fat content of the meat and the amount of sali used.
Sali Kheema par Eedu is a rich and hearty dish. It's high in protein and iron from the mutton and eggs. However, it's also high in fat and calories, making it more of an indulgent meal than an everyday healthy choice. You can make it healthier by using leaner mince and reducing the amount of ghee.
Yes, absolutely! Chicken kheema is a great alternative. Since chicken cooks faster than mutton, you can reduce the simmering time in step 4 to about 15-20 minutes.
The classic and most popular pairing is with soft, buttery pav (bread rolls). It also goes well with roti, chapati, or naan. A simple kachumber salad on the side can provide a fresh contrast.
Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to store the sali separately to maintain its crispness. Reheat the kheema gently on the stovetop or in the microwave.
Yes, this is a great dish for meal prep. You can cook the kheema (up to step 4) and store it in the fridge for 2-3 days. When you're ready to eat, simply reheat the kheema, then proceed with step 5 to cook the eggs fresh.