Parsi Style Kheema Salli

Parsi Style Kheema Salli

Ingredients:
1 kg chicken kheema
1/2  turmeric pd
2 spoon ginger garlic paste
.Salt
4 spoon oil
1/2 spoon cardamom pd
small  cinnamon stick
5 cloves
1/2 spoon cumin seeds
1spoon garlic paste
2 onions chopped
2 tomatoes
2 green chilies
1/2  spoon turmeric  pd
1 spoon chili powder
1 spoon coriander powder
1 spoon chicken masala powder
1 /2 cup coriander leaves
1/2 cup apricot puree
20 gm dry int leaves

Garnish
.Potato straws


Method:
For the preparation, boil the chicken kheema with turmeric, ginger garlic paste and salt. Chop the onions, tomatoes, garlic, coriander leaves and mint.
Slit the green chilies lengthwise.
For cooking, heat the oil and add the cardamom, cinnamon and the cloves.
Add the cumin seeds and when they crackle add garlic and Sauté until golden.
Add the onions and brown slightly, add the tomatoes and the rest of the ingredients. Sauté for 5 minutes
  on a slow flame and add the boiled lamb mince.
Cook for 10 minutes stirring constantly.
Serve garnished with potato straws.
To make potato straws, cut the potatoes into match stick size and deep fry them.