📝 About This Recipe
Transport your senses to the bustling streets of Mumbai with this iconic Keema Pav, a soul-satisfying dish featuring spiced minced lamb simmered in a fragrant tomato-onion gravy. Traditionally served at Irani cafes and roadside stalls, this dish strikes a perfect balance between robust heat, earthy spices, and the buttery softness of toasted sourdough buns. It is a sensory explosion that captures the vibrant, high-energy essence of Indian street food culture.
🥗 Ingredients
The Meat and Marinade
- 500 grams Ground Lamb or Mutton (high quality, at least 20% fat for flavor)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
- 1/4 cup Greek Yogurt (whisked until smooth)
- 1/2 teaspoon Turmeric Powder
The Masala Base
- 3 tablespoons Vegetable Oil or Ghee (ghee adds a richer aroma)
- 1 piece each Whole Spices (cinnamon stick, 3 green cardamoms, 1 black cardamom, 4 cloves, 1 bay leaf)
- 1 teaspoon Cumin Seeds
- 2 large Red Onions (very finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise; adjust to heat preference)
- 2 medium Tomatoes (finely diced)
- 1.5 tablespoons Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high-quality blend)
- 1/2 cup Green Peas (fresh or frozen)
The Pav and Finishing Touches
- 8 pieces Pav Buns (soft Indian dinner rolls)
- 3 tablespoons Butter (for toasting the buns)
- 1/2 cup Fresh Cilantro (chopped)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 whole Lime (cut into wedges)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground lamb with the ginger-garlic paste, yogurt, and turmeric. Mix well and let it marinate for at least 20 minutes to tenderize the meat.
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2
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices (cinnamon, cardamoms, cloves, bay leaf) and cumin seeds. Let them sizzle for 30 seconds until fragrant.
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3
Add the finely chopped onions to the pan. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is crucial for the depth of flavor.
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4
Stir in the slit green chilies and diced tomatoes. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the sides of the masala.
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5
Add the Kashmiri red chili powder and coriander powder. Splash a tablespoon of water if the spices look like they might burn, and sauté for another 2 minutes.
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6
Increase the heat slightly and add the marinated lamb keema. Use your spatula to break up any lumps, stirring vigorously to ensure the meat is evenly coated with the masala.
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7
Cook the meat for 8-10 minutes until it changes color from pink to brown and releases its juices.
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8
Add the green peas and 1 cup of warm water. Season with salt. Cover the pan with a lid and simmer on low heat for 15-20 minutes until the meat is tender and the gravy has thickened to your liking.
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9
Sprinkle the garam masala and crushed kasuri methi over the keema. Mix in half of the chopped cilantro and a squeeze of lime juice. Turn off the heat and let it rest while you prep the pav.
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10
Slice the pav buns horizontally. Melt butter on a flat griddle (tawa) and toast the buns until golden and slightly crisp on the inside.
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11
Serve the hot keema in a bowl topped with a knob of butter and remaining cilantro, with the warm buttered pav on the side.
💡 Chef's Tips
Don't skimp on the onions; browning them slowly creates the characteristic 'umami' base of the gravy. If you prefer a smoother texture, you can pulse the sautéed onion-tomato mixture in a blender before adding the meat. Use warm water when simmering the meat to prevent the fat from seizing, which keeps the lamb tender. For an authentic 'Irani Cafe' twist, add a pinch of nutmeg and mace powder during the final simmering stage. If using chicken keema instead of lamb, reduce the simmering time to 10 minutes as chicken cooks much faster.
🍽️ Serving Suggestions
Serve with a side of crunchy sliced red onions and a sharp lime wedge to cut through the richness. A cooling Mint-Cilantro Chutney is the perfect dipping accompaniment for the pav. Pair with a hot glass of Masala Chai for the ultimate afternoon snack experience. For a refreshing contrast, serve with a side of salted Lassi or a cold Thums Up (Indian cola). Add a 'Half-Fry' (sunny side up egg) on top of the keema for a luxurious 'Keema-Egg' variation.