Kheema per Eeda

Kheema per Eeda – Parsi spiced minced lamb topped with fried runny eggs


Chance are these days given the love for a plate of spicy kheema in my household, there are never any leftovers but if there every were I would still use to them to make a delicious meal with Indian dishes being my inspiration. My mother made a few things with leftover kheema that are probably my favourite dishes to eat.

She always made the best parathas ever! And I always loved when leftover kheema was stuffed in paratha with lots of coriander and chillies, fried in butter and served at breakfast. Although one of the other dishes I remember was Kheema per eeda; simply put spiced minced lamb simmered and topped with fried eggs. The joy of mopping the plate with the minced lamb gravy and the runny eggs is seconds to none.

It’s a Parsi addition to our thriving regional meal, and there are other variations too including one with potatoes which are a breakfast staple in my home. I make Kheema per eeda if I have leftover minced lamb although it doesn’t stop me from cooking minced lamb just so I can make it either! The recipe for kheema is a really simple one with not too many spices but super delicious. At the end of the cooking process crack the eggs over the simmering gravy and let them cook. Served with chapatti and some salad this breakfast (or lunch!) addition is one that will always have you coming back for more.

Click Here for the ingredients and the recipe

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