Awadhi Keema with Ladi Pav

Instructions

1. 1

   Prepare the Brown Onion Paste (Birista)

   • Heat ghee in a heavy-bottomed pan (kadai) over medium heat.
   • Add the thinly sliced onions and fry, stirring frequently, for 15-18 minutes until they turn a deep, even golden brown. Be careful not to burn them.
   • Using a slotted spoon, remove the fried onions, leaving the ghee in the pan. Spread them on a plate to cool and become crisp.
   • Once cooled, crush the onions with your hands or grind them in a mixer to a coarse paste. Add a teaspoon of water only if necessary. Set aside.
2. 2

   Sauté Aromatics and Brown the Keema

   • Reheat the same ghee in the pan over medium heat. Add the bay leaf, green cardamoms, black cardamom, cloves, and cinnamon stick.
   • Sauté for 30-40 seconds until the spices become fragrant.
   • Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
   • Add the mutton keema. Increase the heat to high and cook for 8-10 minutes, using a spatula to break up any lumps. Continue cooking until the keema is well-browned and all its moisture has evaporated. This 'bhunao' step is crucial for flavor.
3. 3

   Incorporate Spices and Yogurt

   • Reduce the heat to medium-low. Add the Kashmiri red chili powder, coriander powder, turmeric powder, and salt. Sauté for 2 minutes, stirring constantly, until the spices are cooked.
   • Turn the heat to the lowest setting. Add the whisked yogurt and the prepared brown onion paste.
   • Stir continuously for 3-4 minutes to fully incorporate the yogurt and prevent it from curdling.
   • Continue to cook the mixture, stirring occasionally, for another 5-7 minutes until the oil begins to separate at the edges of the pan.
4. 4

   Slow Cook the Keema (Dum)

   • Pour in the warm water and add the slit green chilies. Stir well to combine.
   • Bring the mixture to a gentle simmer.
   • Cover the pan with a tight-fitting lid. Reduce the heat to the absolute lowest setting and let it slow cook ('dum') for 20-25 minutes.
   • This process will make the keema incredibly tender and allow it to absorb all the aromatic flavors.
5. 5

   Finish and Garnish

   • Turn off the heat. Remove the lid and gently stir in the garam masala, mace powder, nutmeg powder, and kewra water.
   • Cover the pan again and let it rest for 5-10 minutes. This allows the final aromas to meld into the dish.
   • Garnish with fresh chopped coriander leaves and ginger juliennes before serving.
   • Serve hot with Awadhi breads like sheermal, naan, or rumali roti.