Spiced Lamb Keema with Toasted Pav
Fragrant ground lamb cooked with ginger, garlic, and warm spices, served with butter-toasted bread rolls. A beloved Indian street food that's quick, aromatic, and deeply satisfying.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb ground lamb
- 1 whole onion, medium
- 1 tablespoon, minced ginger, fresh
- 3 whole garlic cloves
- 1 whole tomato, medium
- ¾ teaspoon garam masala
- ½ teaspoon ground cumin
- 2 tablespoons butter
- 2 whole pav rolls (or dinner rolls)
Instructions
- 1
Cut the onion in half from root to tip, then place flat-side down and slice crosswise into thin half-moon slivers about the thickness of a dime.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a knife or garlic press.
- 3
Cut the tomato in half and scoop out the seeds with a spoon, then chop the flesh into small pieces about the size of peas.
- 4
Heat 1 tablespoon of butter in a large skillet over medium-high heat until it melts and foams, about 45 seconds, then add the sliced onions.
- 5
Stir the onions once every 30 seconds until they turn golden brown and smell sweet, about 4 to 5 minutes—this brings out their flavor.
- 6
Add the minced ginger and minced garlic to the onions and stir constantly for 30 seconds until the raw smell fades and the mixture smells strongly fragrant.
- 7
Sprinkle the garam masala and ground cumin into the pan and stir for 15 seconds, then add the ground lamb, breaking it apart with a wooden spoon as it cooks.
- 8
Cook the lamb, stirring and breaking it into small crumbles, until it loses its pink color and turns light brown throughout, about 5 to 6 minutes.
- 9
Add the chopped tomato and 2 tablespoons of water, then stir well, reduce heat to medium-low, and simmer until the tomato softens and the liquid mostly evaporates, about 4 to 5 minutes.
- 10
Taste the keema and sprinkle in salt and black pepper to your preference, then stir once.
- 11
While the keema cooks, heat the remaining 1 tablespoon of butter in a separate medium skillet over medium heat until foaming, about 30 seconds.
- 12
Split each pav roll in half horizontally, then place the halves cut-side down in the hot butter in a single layer.
- 13
Toast the pav until the cut sides turn golden brown and feel crisp when you tap them, about 2 to 3 minutes, watching carefully so they don't burn.
- 14
Spoon the hot lamb keema onto a serving plate and arrange the toasted pav halves on the side.
Tools you’ll need
- large skillet (12-inch)
- medium skillet (10-inch)
- wooden spoon
- knife
- cutting board
- spoon
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