Keema pav. Delicious Indian street food featuring spiced minced lamb or mutton paired with dinner rolls/burger buns, sliced onions and lime. Learn how to make the perfect lip-smacking minced meat loaded with aromatic spices.
Do you love street food? Yes, I am talking about the classic eats sold by street side vendors that can be easily found in every corner of the world. Without a doubt, street foods, no matter where they originate, are loaded with delicious flavors. And this minced meat dish is no exception.
So, what is keema pav? It’s keema (minced lamb or mutton) stir fried in exotic spices, onions, tomatoes and herbs, and is usually served with buttered bread rolls (pav) and freshly sliced onions. To be exact, it’s the non-vegetarian version of traditional pav bhaji. You can enjoy this as lunch or dinner, or even as a sloppy joe. I must say, I’m hooked - the flavors are out-of-this-world.
Keema Pav Recipe
Apart from minced meat, you will only need a few ingredients to make this recipe. With the meat, go with either lamb or mutton depending on the availability.
To make this recipe, start with sautéing bay leaf and cumin seeds. Fry the onions until they are very soft. Fresh minced garlic and ginger are vital in this recipe to level up the flavors. Green chilies and red chili powder add the heat to this dish, so make sure you adjust the amount accordingly.
The spices used to make this keema pav include ground turmeric, garam masala and red chili powder. With garam masala, use store bought or make your own.
You will also need to add some tomatoes and cook them until mushy. Now add in the minced meat and cook for about 5-6 minutes. Ideally, the mince needs to be browned.
At this stage, you can add a little water and cook the mince. I also like to add some crushed dried fenugreek leaves and coriander (cilantro) leaves to the mince.
Traditionally, this spiced keema mix is served with buttered and toasted bread rolls and sliced onions. Delicious keema pav to enjoy the taste of classic Indian street food at home.
More Keema (Minced Meat) Recipes:
- Lamb Keema | Spiced Minced Meat
- Keema Paratha | Minced Meat Paratha
- Keema Samosa | Minced Meat Samosa
- Keema Biryani
Keema Pav | Indian Sloppy Joes | Video
Ingredients
Minced meat:
- 1 tablespoon oil
- 1 dried bay leaf
- ½ teaspoon cumin seeds
- ½ cup chopped onions
- 2 garlic cloves peeled and minced
- 1 - inch fresh ginger peeled and minced
- 1 teaspoon chopped green chilies
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 large tomato finely chopped
- 500 g lamb mince ground lamb
- ½ cup water
- ½ teaspoon kasuri methi dried fenugreek leaves
- 3 tablespoons coriander cilantro leaves
- Salt and pepper to taste
To serve:
- 4 bread rolls buttered and toasted
- Sliced onions
- Sliced green chilies
Garnish:
- Chopped coriander cilantro leaves
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add bay leaf and cumin seeds. Sauté, stirring, for few seconds.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add minced garlic, ginger and green chilies. Sauté, stirring occasionally, for 1 minute or until fragrant.
- Add ground turmeric, red chili powder and garam masala. Sauté, stirring, for 1 minute or until aromatic.
- Add tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until mushy.
- Add lamb. Season with salt and pepper. Cook, stirring, for 5-6 minutes or until the mince is browned all over.
- Add water. Simmer, covered, for 20 -25 minutes or until lamb is cooked and water absorbed.
- Add dried fenugreek leaves and coriander (cilantro) leaves. Stir to combine. Cook, stirring occasionally, for 1-2 minutes.
- Garnish with chopped coriander (cilantro) leaves.
- Serve with buttered bread rolls and sliced onions.
Video
Notes
- Lamb or mutton mince tastes good in this recipe
- I used brioche buns to serve with keema
- Add more or less red chili powder and green chilies to adjust the heat
- You can also serve this with green chutney
Nutrition
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