Farokh Talati served up a tasty Parsi mince lamb kheema on Steph’s Packed Lunch.

The ingredients are: 100ml vegetable oil, 4 cloves, 2.5cm cassia bark or cinnamon stick, 3 cardamom pods, cracked, 1 teaspoon cumin seeds, lightly crushed in a pestle and mortar, 8 fresh curry leaves, 1 medium onion, chopped, 3 tablespoons ginger-garlic paste, 4 small green chillies, slit open, 1 teaspoon sambhar masala, 2 teaspoons garam masala, 1 teaspoon ground turmeric, 3 teaspoons salt, 1teaspoon caster sugar, 3 tablespoons apple cider vinegar, 3 teaspoons Worcestershire sauce, 1 x 400g tin of chopped tomatoes, 500g minced meat of choice, 200g frozen peas a handful of coriander, leaves picked and chopped and A handful of mint, leaves picked and chopped.

See recipes by Farokh in his book titled; Parsi: From Persia to Bombay: recipes & tales from the ancient culture available from Amazon now.