Preparation time: 15 minutes
Cooking time: approx 25 minutes
 
Kheema, a dish of spiced ground meat mixed with potato and peas, is not uniquely Parsi: communities throughout India and farther afield eat it in many forms – scooped up in rotli, swerved on rice or stuffed inside samosa pastry and fried.

We have made this using beef mince and also Quorn mince.
 
Typical Parsi cafés would make this using goat, but any mince will work including lamb, turkey and Quorn.