Keema Pau Recipe

Prep aromatics

Finely chop the onion, mince the garlic and ginger, and finely chop the green chillies and dill. Measure spices and open tomatoes so everything is ready.

Heat a large heavy skillet or sauté pan over medium-high heat. Add the vegetable oil and 1 tablespoon of butter. When the fat is shimmering, add the chopped onions and a pinch of salt; sauté 6–8 minutes until onions are soft and beginning to brown at the edges.

Add the minced garlic, ginger, and green chillies to the pan. Cook, stirring, for 1–2 minutes until fragrant but not browned.

Increase heat to medium-high and add the minced lamb. Break the meat up with a wooden spoon or spatula. Brown the lamb, about 6–8 minutes, until most of the moisture has evaporated and the meat begins to caramelize. Season with half of the salt and the black pepper while browning.

Stir in the ground coriander, ground cumin, turmeric, and lindi pepper (or substitute). Cook 1 minute to toast the spices and release their aroma.

Add the tomato paste and diced tomatoes. Mix thoroughly, scraping any browned bits from the pan. Cook 2–3 minutes to reduce the raw tomato taste.

Pour in the water or stock and bring to a gentle simmer. Reduce heat to low–medium and simmer, uncovered, 10 minutes to let flavors meld and sauce thicken. Stir occasionally and break any lumps of meat.

Stir in the peas and chopped dill. Continue to simmer 3–5 minutes until peas are cooked and tender. Taste and add remaining salt as needed.

Finish by stirring in garam masala, the remaining 1 tablespoon butter, and lemon juice. Adjust seasoning with salt and pepper. Keep warm on lowest heat while you prepare the pau.

Split the pau rolls horizontally but keep halves attached at the back if you prefer open-faced service. Heat a separate skillet or griddle over medium heat.

Melt the remaining 3 tablespoons butter in the skillet (or brush on softened butter). Place the pau cut-side down and toast until golden-brown and crisp, about 1–2 minutes per side. If serving 8 whole rolls, you may toast in batches.

Optionally, brush the toasted pau with a little extra melted butter and sprinkle with a pinch of chopped cilantro for freshness.

To serve: Spoon generous portions of the keema onto plates and arrange toasted pau alongside or slice rolls open and heap keema inside for sloppy-sandwich style. Serve immediately so pau remains buttery and keema hot.

Leftovers: Cool any leftover keema quickly, refrigerate in an airtight container for up to 3 days, reheat gently with a splash of water or stock to restore moisture.