Mutton Keema Pav
Spicy and savory minced mutton, slow-cooked with aromatic spices and green peas. This classic street food dish is perfect scooped up with soft, buttered pav for a hearty and satisfying meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- 2
Step 2
- a.Build the Masala Base
- b.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- c.Add the finely chopped tomatoes and cook for 6-8 minutes, until they turn soft and mushy.
- d.Add the powdered spices: turmeric, red chilli, coriander, and cumin powder, along with salt. Stir well and cook for another 2 minutes, until the oil begins to separate from the masala.
- 3
Step 3
- a.Brown the Mutton Keema
- b.Increase the heat to high and add the mutton keema to the pan.
- c.Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. The keema should change color from pink to brown and release its moisture. Continue cooking until the moisture evaporates and the keema is well-browned.
- d.Stir in the green peas and mix everything together.
- 4
Step 4
- a.Simmer and Finish
- b.Pour in 1 cup of hot water, stir well, and bring the mixture to a boil.
- c.Reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
- d.Cook until the mutton is tender and the gravy has thickened to a semi-dry consistency. If it's too watery, cook uncovered for a few more minutes.
- e.Turn off the heat. Stir in the garam masala, fresh lemon juice, and 3 tbsp of chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
- 5
Step 5
- a.Toast Pav and Serve
- b.While the keema is resting, prepare the pav. Slit the pav buns horizontally, keeping one edge intact.
- c.Heat a tawa or flat pan over medium heat. Melt the butter and spread it on the pan.
- d.Place the pav, cut-side down, on the tawa and toast for 1-2 minutes until golden brown and slightly crisp.
- e.Serve the hot mutton keema garnished with extra coriander leaves, alongside the buttered pav, sliced onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton keema with about 15-20% fat content. The fat renders down and adds immense flavor and richness.
- 2Browning the onions properly is crucial for the deep, slightly sweet base of the curry. Don't rush this step.
- 3Ensure you brown the keema on high heat until all the moisture evaporates. This 'bhunai' process is key to developing a deep, savory flavor.
- 4Adding hot water to the keema helps maintain the temperature and ensures the mutton stays tender.
- 5Let the keema rest for at least 5-10 minutes after cooking. This allows the flavors to deepen and meld together beautifully.
- 6For a richer gravy, you can add 2-3 tablespoons of beaten curd after the tomatoes are cooked down.
Adapt it for your goals.
Vegetarian/Vegan
Replace mutton keema with crumbled paneer, soya granules, or finely chopped mushrooms. For a vegan version, use a plant-based mince and replace butter with vegan butter or oil.
Chicken KeemaChicken Keema
Substitute mutton with chicken mince. Reduce the simmering time to 10-15 minutes as chicken cooks much faster.
Spicier VersionSpicier Version
Increase the amount of green chilies, add a pinch of black pepper powder along with the other spices, or use a spicier variety of red chilli powder like Kashmiri Degi Mirch for color and heat.
With PotatoesWith Potatoes
Add one small potato, finely diced, along with the green peas. It will absorb the flavors of the keema and make the dish even more hearty.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron. Iron is essential for forming hemoglobin and preventing anemia.
Flavorful Spice Benefits
The blend of spices like turmeric, ginger, and garlic not only adds incredible flavor but also offers anti-inflammatory and antioxidant properties that can support a healthy immune system.
Frequently asked questions
One serving of Mutton Keema Pav (approximately 1 cup of keema with 2 pav) contains around 550-650 calories, depending on the fat content of the mutton and the amount of oil and butter used.