📝 About This Recipe
A crown jewel of Mumbai’s Irani cafés and bustling street corners, Keema Pav is a soul-satisfying medley of spiced minced lamb simmered to perfection with aromatic herbs. This dish captures the essence of Indian street food, offering a robust explosion of flavors from earthy cumin to bright, zesty lime. Served with buttery, toasted 'Pav' bread rolls, it is a rustic, hearty meal that promises a sensory journey through the vibrant streets of India.
🥗 Ingredients
The Meat and Aromatics
- 500 grams Minced Lamb or Goat (high quality, 20% fat content for best flavor)
- 2 large Onions (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is preferred)
- 3-4 Green Chilies (slit lengthwise or finely chopped)
- 1/2 cup Fresh Green Peas (frozen also works)
The Spice Blend (Masala)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high-quality blend)
- 1 teaspoon Dry Fenugreek Leaves (Kasuri Methi) (crushed between palms)
Fats and Liquids
- 3 tablespoons Ghee or Vegetable Oil (ghee adds a richer, authentic taste)
- 1/2 cup Tomato Puree (freshly blended tomatoes)
- 2 tablespoons Whisked Yogurt (full fat, at room temperature)
For Serving and Garnish
- 8 pieces Pav (Indian Bread Rolls) (or brioche buns as a substitute)
- 2 tablespoons Butter (for toasting the pav)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Lime (cut into wedges)
- 1 small Red Onion (sliced into rings for garnish)
👨🍳 Instructions
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1
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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2
Add the finely chopped onions. Sauté them for about 8-10 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is crucial for the base flavor.
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3
Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw aroma of the garlic disappears.
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4
Add the tomato puree and a pinch of salt. Cook until the oil begins to separate from the sides of the masala, which usually takes about 5 minutes.
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5
Lower the heat and add the turmeric, red chili powder, and coriander powder. Stir quickly to prevent the spices from burning.
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6
Add the whisked yogurt one tablespoon at a time, stirring constantly to prevent curdling. This adds a subtle tang and creamy texture.
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7
Increase the heat to medium-high and add the minced lamb. Use your spatula to break up any lumps, ensuring the meat is well-coated with the spice base.
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8
Sauté the meat for 5-7 minutes until it changes color from pink to brown. This sears the juices inside.
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9
Add the green peas and 1 cup of warm water. Season with salt, cover the pan with a tight lid, and simmer on low heat for 15-20 minutes until the meat is tender and the water has mostly evaporated.
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10
Remove the lid and sprinkle the garam masala and crushed kasuri methi over the keema. Stir well and cook uncovered for another 2-3 minutes to reach a thick, luscious consistency.
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11
While the keema rests, slice the pav rolls in half. Melt butter on a flat griddle (tawa) and toast the buns until golden and slightly crisp.
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12
Garnish the keema generously with fresh cilantro and a squeeze of lime juice. Serve hot alongside the buttery pav, onion rings, and extra lime wedges.
💡 Chef's Tips
The secret to a great keema is the 'Bhuna'—the slow frying of onions and spices until they are dark and caramelized. Always use warm water when simmering the meat to maintain a consistent cooking temperature and ensure the lamb stays tender. If using chicken mince instead of lamb, reduce the simmering time to 10 minutes as chicken cooks much faster. For an extra smoky 'dhungar' flavor, place a small piece of hot charcoal in a bowl inside the pan, pour a drop of ghee over it, and cover for 2 minutes before serving.
🍽️ Serving Suggestions
Serve with a side of spicy 'Thecha' or a mint-coriander chutney for an extra kick. Pair with a tall glass of sweet Mango Lassi or chilled Masala Thums Up to balance the heat. Include a side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions with lime) for a refreshing crunch. Top the keema with a fried egg (sunny side up) to transform it into 'Keema Ghotala' style.