Kheema or minced lamb slow cooked in spices garnished with fresh coriander perhaps originated in the Irani Restaurants of Mumbai and then became popular across the country as street food.
Ingredients for Keema Pav
- 500 gms Mutton Mince
- 3-4 tablespoons Ghee (clarified butter)
- 3-4 Green cardamoms
- 1 Black cardamom
- 3-4 Cloves
- 2 inch stick Cinnamon
- Bay leaves 2
- 3 medium Onions chopped
- 2 teaspoons Ginger paste
- 1 tablespoon Garlic paste
- 2 medium Tomatoes chopped or pureed
- 2 teaspoons Red chilli powder
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Cumin powder
- 1 tablespoon Coriander powder
- Salt to taste
- 1 ½ teaspoon Garam masala powder
- 2 tablespoons Fresh coriander leaves chopped
- Onion rings for garnish
- 8 Pav or bread buns
Heat ghee in a thick-bottomed pan or pressure cooker add green and black cardamoms, cloves, cinnamon and bay leaves. Stir-fry briefly.
Add onions and cook on medium heat, stirring continuously till they turn golden brown.
Add ginger paste and garlic paste.
Add mutton mince and cook on high heat for 8-10 minutes, stirring continuously.
Add red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala
Add tomato and cook till oil starts separating from the masala.
Stir in half a cup of water and cook covered till mince is completely cooked.
*If you are using a presure cooker,give it a max of 3 whistles. Shut off the gas ,and let it simmer for about 10 mins .
Check the doneness of the meat and add salt to taste
Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute,pressing two or three times or till pav is crisp and light brown.
Serve mince garnished with coriander leaves and slices of onion, accompanied with pan-fried pavs.