How to make Keema Par Eeda - Delicious and tasty recipe made of mutton mince topped with eggs .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton mince, Eggs (अंडे)

Cuisine : Parsi

Course : Main Course Mutton

Keema Par Eeda

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

For more recipes related to Keema Par Eeda checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Keema fry, Malabar Stew, Bansi Raja Ke Thikkay, Madras Lamb Curry.