Keema Pav Recipe

Prepare aromatics

Heat vegetable oil and 1 tablespoon butter in a large wide skillet or heavy-based pan over medium heat until shimmering.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown at the edges, about 8–10 minutes. This develops sweetness and depth.

Stir in ginger paste, garlic paste and chopped green chilies. Sauté for 1–2 minutes until the raw smell disappears.

Cook tomatoes and spices

Add the chopped/grated tomato and tomato paste. Cook until the tomatoes break down and the oil starts to separate from the masala, about 6–8 minutes.

Mix in ground coriander, ground cumin, turmeric, red chili powder and half the salt. Cook the spices with the tomato-onion mixture for 1–2 minutes, stirring so they don’t burn.

Brown the lamb

Turn heat to medium-high and add the lamb mince. Break it up with a spoon or spatula, spreading it in an even layer. Cook, stirring occasionally, until the mince loses its raw color and begins to brown in places, about 6–8 minutes.

Season with remaining salt. If you see excess fat, spoon off a little, leaving enough for flavor. Add 120 ml water, stir to combine, and scrape any browned bits off the pan bottom.

Simmer to develop flavor

Reduce heat to low, cover partially, and simmer for 10–12 minutes to let flavors meld. Stir occasionally and add a splash more water if it looks too dry; the final texture should be moist but not soupy.

Stir in frozen peas (if using) and cook 3–4 minutes until heated through. Finish by mixing in garam masala, chopped cilantro and lemon juice. Adjust salt and chili to taste.

Prepare pav for toasting

Slice each pav bun horizontally almost through so they open like a book. Heat a large skillet or tawa over medium heat.

Melt the 50 g butter in the skillet. If using garlic, mix the chopped garlic into the butter and cook for 20–30 seconds until fragrant (do not let it brown).

Place the cut pav buns, cut-side down, on the buttered skillet. Toast until golden brown and slightly crisp, 1–2 minutes. Press gently with a spatula for even contact. Flip and toast the outer side briefly 30–45 seconds. Toast in batches if needed.

Assemble keema pav

Spoon a generous portion (about 100–120 g) of hot keema onto the bottom half of each toasted pav. Optionally add a smear of green chutney on the top half before closing.

Serve immediately with sliced onion, lemon wedges and cilantro sprigs. Offer extra keema on the side for spooning, and extra butter for those who want richer buns.

Serve 2–3 pav per person depending on appetite. Keema can be made ahead and reheated with a splash of water; add fresh cilantro and lemon just before serving.

For a softer, richer result, finish the keema with an extra knob of butter just before plating. For milder flavor, reduce or omit green chilies and chili powder.