Doesn’t Haggis taste like Kheema ?


Yes it does. Ask all, of the 3 Indians, in my office, who had it. Basically none of us had ever tasted haggis and frankly didn’t want to.

It was one of those dishes that one laughs off, like chicken’s feet, jellied eels, balut and rotted shark. But our beloved Scottish colleague, who we tortured with all sorts of Indian curries  decided it  was payback.

One holiday back from Scotland she arrived armed with Tablet (it will rot your teeth and give you a heart attack), shortbread biscuits and Haggis !  She laid the haggis out on a plate and cut it into small portions for us to taste.

I was the first one in. She is basically a vegetarian and avoid-white-sugar the kind of person. Kind of person I trust in the taste buds department. So very gingerly I took a wee bit and ……went in for seconds… and thirds.

“It tastes like kheema, You (scots) stole our kheema receipe” I said gleefully.

The other 2 Indians who were slinking along the wall got the courage. They agreed it tasted like kheema…..and in a flash all the haggis was gone !

What is kheema you ask ? Its a spiced minced mutton dish. You can substitute minced beef or lamb. I also just read a minced chicken/turkey kheema receipe.

Here is the standard kheema receipe.  How Ma would make it and how I made it for last night’s dinner party.  Sorry I forgot the quantities ( ie gms ) and eyeballed it.


  1. Minced meat
  2. Frozen peas
  3. ginger-garlic paste
  4. minced onions
  5. canned tomatoes is natural juice
  6. salt, turmeric, cumin powder, corriander powder, chili powder, little bit of sugar
  7. bay leaf
  8. cinnamon
  9. cardamon
  10. cloves
  11. raisins

Method: Marinate meat with half of the Chilli powder, Turmeric, Salt, Cumin and Corriander powder, pepper, garlic paste and little bit of apple cider vinegar. Marinate for atleast 1 hour. Braise it and set aside.

Heat Oil.

  1. Add bayleaf, cinnamon stick, cloves, cardamon and raisin. As soon as you get the aroma add
  2. the minced onions. Fry till transparent
  3. Add the remaining ginger-garlic paste
  4. fry till golden brown
  5. add canned tomato Plus a can of water (basically rinsing the tin out)
  6. Add the remaining cumin-corriander powder, turmeric, salt and pepper. bring to a boil
  7. add the braised meat, bring to boil
  8. cover and simmer for 30 mins (checking to see its not sticking)
  9. add the peas, thawed
  10. simmer for another 30 mins uncovered
  11. check to see everything is cooked and flavours have married eachother
  12. remove from heat

I did not add a chopped corriander garnish but you definitely can.

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  1. I can’t vouch as to whether it tastes like haggis but Zoorkitty’s Kheema was delish!! Thank you so much for sharing another of your Ma’s gorgeous recipies with us and the pleasure of cooking them for us last night:).

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