Mutton Keema Pav

Name: Mutton Keema Pav
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton mince (fresh, preferably with a little fat); 4 pcs pav (soft dinner rolls); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp oil; 1 tbsp butter (for toasting pav); 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs cloves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 cup water; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(187)

TASTE SCORE

9/10

Spiced minced mutton cooked with onions, tomatoes, and warm whole spices until rich and thick, then served with soft toasted pav. It is hearty, messy in the best way, and perfect for a comforting Indian street-style meal.

PREP

20m

COOK

45m

SERVES

1 CUP KEEMA WITH 2 PAV

675 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prepare the keema ingredients.
1.Finely chop the onions and tomatoes.
2.Chop the green chilies and coriander leaves.
3.Keep the mutton mince at room temperature for 10 minutes so it cooks evenly.
TIPBreak up the mince with your fingers before cooking so it stays grainy instead of clumping.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, and cloves; cook until fragrant (30 seconds).
3.Add onions and cook until light golden (6-8 minutes).
4.Add green chilies and stir for 30 seconds.
saute · ~9 min
Build the masala base.
1.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).
2.Add tomatoes and cook until soft and jammy (5-6 minutes).
3.Add turmeric powder, red chili powder, coriander powder, and half the salt.
4.Cook the masala until the oil starts to separate (2 minutes).
TIPKeep the heat medium so the spice powders toast gently and do not burn.
saute · ~6 min
Cook the mutton mince in the masala.
1.Add the mutton mince to the cooker.
2.Stir and break up any lumps with a spoon.
3.Cook until the mince changes color and looks crumbly (5-6 minutes).
pressure cook · ~25 min
Pressure cook the keema.
Add water and the remaining salt, then mix well. Lock the lid and pressure cook on medium heat for 15 minutes, then let the pressure release naturally.
simmer · ~8 min
Reduce the keema until thick.
Open the cooker and simmer the keema uncovered for 6-8 minutes until thick and glossy. Stir in garam masala, lemon juice, and most of the coriander leaves.
TIPThe keema should be moist enough to scoop but not watery, or the pav will turn soggy.
saute · ~3 min
Toast the pav.
Split the pav horizontally. Heat butter on a tawa or pan and toast the pav cut side down until lightly golden.
assemble · ~2 min
Assemble the mutton keema pav.
Place one toasted pav on each plate and spoon a generous portion of hot keema alongside or inside the pav.
garnish
Garnish with the remaining coriander leaves.
serve
Serve hot.
Serve right away while the pav is warm and the keema is rich and juicy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Break the mince apart well when it hits the pan so the keema stays loose and grainy, not pasty.
2
Cook the onions to light golden only; very dark onions can make the keema taste slightly bitter.
3
Let the tomatoes turn fully soft and jammy before adding the mince, or the masala will taste raw.
4
After pressure cooking, simmer uncovered until the fat lightly resurfaces and the keema looks glossy.
5
Toast the pav just before serving so the cut side stays crisp against the juicy keema.
6
If your mince is very lean, add a little extra oil while sautéing to keep the keema rich and street-style.
7
Keema tastes even better after a short rest, so you can cook it ahead and reheat before toasting the pav.