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A robust and flavorful minced mutton curry, slow-cooked with aromatic spices, onions, and tomatoes. Served with soft, buttered pav buns, it's a classic Indian comfort food perfect for any meal.
For 4 servings
Sauté Aromatics and Onions
Cook the Masala Base
Brown and Cook the Keema
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A robust and flavorful minced mutton curry, slow-cooked with aromatic spices, onions, and tomatoes. Served with soft, buttered pav buns, it's a classic Indian comfort food perfect for any meal.
This indian recipe takes 65 minutes to prepare and yields 4 servings. At 831.35 calories per serving with 32.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Simmer to Perfection
Finish and Serve
Substitute mutton keema with minced chicken. Reduce the simmering time to 15-20 minutes as chicken cooks faster.
Replace mutton with crumbled paneer, soya granules, or a mix of finely chopped mushrooms and lentils for a delicious vegetarian alternative.
Increase the amount of green chillies and red chilli powder, or add a teaspoon of black pepper powder along with the garam masala for extra heat.
Add one medium potato, peeled and diced, along with the keema. It will absorb the flavors of the curry and make the dish more substantial.
Mutton is a high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The spices used, such as turmeric, ginger, and garlic, have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Keema Pav (including two pav buns) contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of butter used.
Keema Pav can be part of a balanced diet. Mutton is an excellent source of protein and iron. To make it healthier, use lean minced meat, control the amount of ghee/oil, and serve with a side salad.
Yes, absolutely. Minced chicken or turkey are great alternatives. Just remember to reduce the cooking time as they cook much faster than mutton.
For a vegetarian version, you can use soya granules (rehydrated), crumbled paneer, or finely chopped mushrooms. The cooking process for the masala base remains the same.
Yes, the keema curry freezes very well. Cool it completely, store it in an airtight container, and it can be frozen for up to 2 months. Thaw and reheat thoroughly before serving.
While pav is traditional, this keema curry is also delicious with roti, naan, paratha, or even plain steamed rice.