Keema Pav
Spiced ground lamb curry served with buttered bread rolls. A beloved Indian street food that is quick, aromatic, and deeply satisfying.
- Total time
- 35 min
- Servings
- 2
- Calories
- 625
- Protein
- 42g
Ingredients
- 400 g Ground lamb
- 1 whole Onion, medium
- 1.5 tablespoon Ginger-garlic paste
- 1 whole Tomato, medium
- ½ teaspoon Garam masala
- ¼ teaspoon Ground turmeric
- ½ teaspoon Red chili powder
- 2 tablespoon Fresh cilantro, chopped
- 2 whole Pav (bread rolls)
- 1 tablespoon Butter
Instructions
- 1
Place the onion on a cutting board with the flat root end down. Slice lengthwise from root to tip into thin half-moons, about 1/8-inch thick, so the pieces fall apart easily when cooked.
- 2
Place the tomato on the cutting board and slice it in half from top to bottom. Remove the seeds with a small spoon, then chop the flesh into 1/4-inch pieces, smaller than a pea.
- 3
Place each pav roll on a cutting board and slice it in half horizontally, so you have two flat pieces from each roll, like an open sandwich base.
- 4
Heat a large skillet over medium-high heat. Once the pan is very hot, add the ground lamb without stirring for 2 minutes, so it sears and browns on the bottom.
- 5
Use a wooden spoon to break the lamb into small clumps the size of lentils, then stir it constantly for 3 minutes until no pink remains and the lamb looks crumbly and dry.
- 6
Pour 2 tablespoons of olive oil into the skillet with the cooked lamb, then add the sliced onions and stir once every 15 seconds for 5 minutes until the onions turn golden-brown and smell sweet.
- 7
Add 1.5 tablespoons of ginger-garlic paste to the onion and lamb, then stir constantly for 30 seconds until the mixture smells fragrant and stops being raw-smelling.
- 8
Pour in the chopped tomato, then stir constantly for 2 minutes until the tomato breaks down into a wet sauce and clings to the lamb.
- 9
Add 0.25 teaspoon of turmeric, 0.5 teaspoon of red chili powder, and 0.5 teaspoon of garam masala, then stir constantly for 30 seconds until the spices coat everything and smell strongly aromatic.
- 10
Pour in 0.25 cup of water, then stir, cover the skillet with a lid, and simmer over medium heat for 8 minutes, stirring once halfway through, until the sauce thickens and clings to the lamb.
- 11
Taste the keema on the tip of a spoon, then add salt and more chili powder if you wish. Stir in 2 tablespoons of chopped cilantro.
- 12
In a separate small skillet, melt 1 tablespoon of butter over medium heat for 30 seconds until it foams and smells nutty.
- 13
Place the pav halves cut-side down in the melted butter, then toast without moving them for 2 minutes until the cut surfaces turn golden-brown and feel crispy when you tap them.
- 14
Transfer the toasted pav to a serving plate, arranging them in a single layer with the cut side facing up.
- 15
Spoon the keema generously onto the toasted pav halves, dividing it evenly so each piece is covered with lamb and sauce.
Tools you’ll need
- Large skillet
- Small skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Small spoon
- Lid for large skillet
- Measuring spoons
- Measuring cup
- Serving plate
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