New Keema Pau Recipe

Heat oil and butter

In a wide skillet or heavy-bottomed pan set over medium heat, add 2 tbs oil and 1 tbs butter. Heat until butter melts and shimmers but does not brown.

Add the finely chopped onions and a pinch of salt. Sauté over medium heat, stirring frequently, until onions are soft and translucent, about 8–10 minutes. Continue to cook until they begin to lightly brown at the edges (another 4–5 minutes) to build sweetness.

Add the ginger-garlic paste and chopped green chilies. Cook, stirring, for 1–2 minutes until the raw smell dissipates.

Stir in the chopped tomato and the tomato paste (if using). Cook until tomatoes break down and oil begins to separate from the masala, about 5–7 minutes. If mixture becomes too dry, add 1–2 tablespoons of water.

Increase heat to medium-high and add the minced lamb to the pan. Break it up with a spatula or spoon into small pieces. Spread it out and let it sear undisturbed for 2 minutes to develop browning, then stir and continue to cook until the lamb is no longer pink, about 6–8 minutes.

Push the meat to the side and add the ground coriander, ground cumin, turmeric, red chili powder and cracked lindi pepper. Toast the spices briefly (30 seconds) in the fat, then stir everything together so the meat is evenly coated.

Season with 1 to 1 1/2 tsp salt (adjust to taste) and pour in 1/4 cup water to deglaze the pan, scraping up any browned bits from the bottom. Reduce heat to medium-low.

Cover and simmer for 8–10 minutes, stirring occasionally, until flavors meld. If mixture looks dry, add up to 2 more tablespoons of water; keema should be moist but not soupy.

Stir in the frozen peas and cook uncovered for 4–5 minutes until peas are heated through and tender.

Mix in the chopped fresh dill and garam masala, stir for 1 minute to release aromas. Taste and adjust seasoning, adding more salt, cracked lindi pepper, or a pinch of chili if desired.

Remove from heat and stir in 1 tbs butter and the lemon juice to gloss the keema and brighten flavors. Keep covered to stay warm while toasting the pau.

Slice each pau roll horizontally if not already split. In a separate skillet or on a griddle over medium heat, melt the remaining 2 tbs butter and 1 tbs oil. Place the pau cut-side down and toast until golden brown and crisp, about 1–2 minutes per side. Press gently with a spatula for even contact.

Optional: Brush the tops with a little extra butter after toasting for shine.

Open each toasted pau, spoon a generous portion of hot keema onto the bottom half, top with a few spoonfuls of the peas and dill mixture, and close or serve open-faced.

Garnish with extra chopped cilantro or dill and serve immediately while hot, with lemon wedges on the side if desired.