Sindhi Talebadi (Keeme Jo Lolo)

Many families in different parts of the world will surely have a meatloaf, or lolo as we Sindhis call it, on their menu. Of course, the recipes will vary from bland to spicy, or from rich to simple. Meatloaf is something innovative housewives created using leftover cooked mince of beef, mutton, or chicken. This dish has been popular in the Sindhi community, and every Sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs, along with pasta, come together to form a Sindhi keeme jo lolo, which is normally steamed. Today’s recipe is made with soya granules and eggs.

Growing up in a Sindhi household, this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least two thalis (a steel platter with a raised rim). The mutton keema (minced meat) was cooked lovingly till dry with aromatic spices and cooled. Beaten eggs and cooked pasta (macaroni) were mixed into the keema and poured into the greased thalis. A generous amount of tomato ketchup was applied on top, and then the thalis were put into hot steamers. The aroma of this delicious lolo wafted through the kitchen, and we, as children, waited eagerly for it to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes.

This lolo is also protein-packed, easy to cook, and can be served with a salad on the side to make a complete meal.

Today, when I make this at home, I prefer using vegetarian soya granules, Nutri, or Protina. This is my husband’s favourite. Do try this recipe, which is perfect for vegetarians who eat eggs.

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Ingredients

• 1 small cup soya granules, boiled in water for 10 minutes, drained and squeezed of excess water
• 3 tablespoons oil
• 2 big onions, finely chopped
• 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste
• 1 teaspoon shah jeeri (caraway seeds)
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 1 cup boiled pasta (I use elbow macaroni)
• 3 eggs, lightly beaten
• A few tablespoons tomato sauce
• Grated cheese for garnish
• Chopped coriander for garnish and cooking

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Method

1. Heat a pan and add 1 tablespoon of oil. Add the boiled soya granules and sauté till the granules become slightly crispy. Remove and keep aside in a bowl.
2. In the same pan, add the remaining 2 tablespoons of oil. Add the onions and sauté till limp and translucent. At this point, add 1 teaspoon salt to hasten the browning process. Cook till the onions turn golden brown.
3. Add the caraway seeds (shah jeeri) and ginger-garlic paste.
4. Add the tomato puree, red chilli powder, coriander powder, and garam masala. Cook till the mixture comes together and the oil separates.
5. Add the soya granules and roast for a good 15 minutes until fragrant.
6. Add half a cup of water, cover, and cook till done. The mixture should be dry; we do not want a watery mixture.
7. Switch off the heat and allow the mixture to cool completely.
8. Mix the boiled macaroni into the cooked keema.
9. Fold in the beaten eggs and chopped coriander leaves.
10. Pour the mixture into a greased springform pan and dot with tomato ketchup.
11. Garnish with grated cheese and coriander leaves.
12. Steam in a hot steamer for 30 minutes or until set.
13. Cool, cut into squares or wedges, and serve at room temperature.