Keema Pav (Lean Meat)
A spicy, lean minced meat curry served with buttered, toasted pav.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 32g protein🍚 30g carbs🥑 13g fat🌾 5g fibreper serving
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servings
Ingredients
- 🥩500 g lean ground lamb or chicken
- 🧅2 onions, finely chopped
- 🍅1 tomato, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🌶️2 green chilies, slit
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🍲½ tsp garam masala
- 🌻2 tbsp oil
- 💧¼ cup water
- 🍞8 pav buns
- 🧈2 tbsp butter
- 🌿¼ cup fresh coriander, chopped
- 🧂 salt, to taste
Pro tips
- For extra spice, add a pinch of black pepper or a dash of cayenne.
- If you prefer a thicker keema, cook uncovered for a few extra minutes at the end to reduce the liquid.
- Serve with a side of sliced red onions and a squeeze of lime for an authentic touch.
Method
- 1Heat oil in a pan. Add chopped onions and sauté until golden brown.
- 2Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant.
- 3Add chopped tomato and cook until it softens and the oil separates.
- 4Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute.
- 5Add the lean ground meat and cook, breaking up any lumps, until browned.
- 6Pour in water, add salt to taste, cover, and simmer for 15-20 minutes, or until meat is cooked through and tender.
- 7Meanwhile, slice pav buns, butter them lightly, and toast on a hot tawa or pan until golden brown.
- 8Garnish the keema with fresh chopped coriander.
- 9Serve the hot keema with the toasted buttered pav buns.