Keema Pau (s) Recipe

Prepare aromatics

Heat 3 tbs vegetable oil and 1 tbs ghee in a large heavy skillet over medium heat until shimmering.

Add the finely chopped onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 10–12 minutes.

Add the minced garlic, grated ginger and chopped green chilies. Sauté for 1–2 minutes until fragrant.

Add the chopped tomato and cook until it breaks down and oil begins to separate, 4–6 minutes. If mixture gets too dry, add 1–2 tbs water.

Cook the keema

Increase heat to medium-high and add the minced lamb to the pan. Break up the meat with a spatula and cook, stirring, until it loses its raw color, about 5–7 minutes.

Stir in ground coriander, ground cumin, turmeric, red chili powder, salt and black pepper. Mix thoroughly so the spices coat the meat and cook 2–3 minutes to bloom the spices.

Pour in up to 50 ml water to create a slightly saucy texture (keema should be moist but not soupy). Reduce heat to medium-low, cover partially, and simmer for 8–10 minutes so flavors meld. Stir occasionally and break any clumps.

Uncover and increase heat to medium-high to evaporate excess moisture if necessary. Stir in garam masala, chopped cilantro and lemon juice. Taste and adjust salt or spice.

Keep warm while you prepare the pau, or refrigerate if making ahead. The keema will yield enough filling for 8–10 pau depending on portion size.

Activate yeast

In a small bowl combine warm milk (about 37–40°C / 98–104°F), warm water, sugar and instant dry yeast. Stir and let rest 5–8 minutes until foamy. If not foamy, yeast may be inactive; restart with fresh yeast.

Make dough

In a large mixing bowl or stand mixer bowl, combine all-purpose flour and salt. Make a well and add the yeast mixture, softened butter and optional egg. Mix to form a soft, slightly sticky dough.

Knead the dough by hand on a lightly floured surface for 8–10 minutes or with a dough hook for 6–8 minutes, until smooth and elastic. The dough should be soft and spring back when pressed.

First rise

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 60–75 minutes depending on room temperature.

Shape pau

Punch the risen dough down and divide into 8–10 equal pieces (about 60–75 g each). Shape each piece into a smooth ball by folding edges under. Place balls seam-side down in a greased 9x13-inch (or similar) baking tray, spacing them slightly apart for a soft-sided pau.

Second rise

Cover the tray loosely and let the rolls rise again for 30–40 minutes until puffy and nearly doubled.

Bake

Preheat oven to 180°C (350°F). Brush the tops gently with melted butter or ghee. Bake for 18–22 minutes until golden brown on top and cooked through. If desired, brush again with melted butter immediately after removing from the oven for a soft, shiny crust.

Cool the pau on a rack for 10 minutes. To serve very fresh, split each pau through the middle (not fully apart) and toast cut sides in a skillet with a little ghee until slightly crisp.

Warm the keema gently if it has cooled. Spoon a generous portion (about 60 g) of keema into each split pau. Top with a small pat of butter or ghee if desired and a sprinkle of chopped cilantro.

Serve immediately with lime wedges and pickled green chilies or achar on the side. Keema Pau is traditionally eaten by tearing chunks of pau and scooping the meat—provide extra napkins.

Leftovers: Refrigerate keema in an airtight container for up to 3 days; pau keep well at room temperature for 1 day or refrigerated for 3 days (reheat in oven or microwave).