Book of Days Tales

The Amordadgan festival, also known as Jashn-e Mordadgan, is an ancient Iranian celebration. This Zoroastrian festival takes place during the fifth month of the Persian calendar, named Mordad. The name Amordadgan in Persian means ‘without death,’ and the festival is attributed to Amshaspand Amertat, the angel of health and long life. The Amordadgan festival continues to hold significance in Zoroastrian culture as a celebration of life and health.

Here is sali keema, a Parsi dish of ground lamb.

Ingredients

400 gm ground lamb
10 gm turmeric
50 gm ginger garlic paste
salt
50 ml oil
1 gm ground cardamom
1 gm ground cinnamon
1 gm cloves
5 gm cumin seeds
10 gm peeled garlic
100 gm peeled onions
100 gm tomatoes
5 gm green chiles
5 gm turmeric
5 gm chilli powder
20 gm coriander powder
5 gm garam masala powder
20 gm coriander leaves
75 gm apricot puree
20 gm mint leaves

to garnish, potato straws (aloo lachchas)

Instructions

Simmer the ground lamb in a small amount of water for 20 minutes with the  turmeric, ginger garlic paste and salt.

Chop the onions, tomatoes, garlic, coriander leaves and mint.

Slit the green chiles lengthwise.

Heat the oil in a deep skillet and add the cardamom, cinnamon and the cloves. Add the cumin seeds, and when they crackle add the garlic and sauté until soft.

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 (aloo lachchas):

Cut a peeled potato into match stick size and deep fry them until golden.