Minted Kheema Pay Recipe

Prep aromatics and herbs

Finely chop the onion to measure about 1 cup. Mince 6 garlic cloves and grate 1 tbs ginger. Finely chop 2 green chilies, 1 cup mint leaves and 1 cup cilantro. Chop the tomato finely and set aside.

Cook onions

Heat 2 tbs oil in a heavy skillet or kadai over medium heat. Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion softens and begins to brown at the edges, about 8–10 minutes.

Add aromatics and spices

Add the minced garlic, grated ginger and chopped green chilies to the onions. Sauté for 1–2 minutes until fragrant. Add ground cumin, ground coriander, turmeric and red chili powder. Stir for 30 seconds to bloom the spices.

Brown the lamb

Increase heat to medium-high and add the minced lamb to the pan. Break up lumps with a spatula and spread it in the pan. Cook, stirring occasionally, until the meat releases moisture and browns, about 7–10 minutes. If the pan becomes dry, add the remaining 1 tbs oil.

Incorporate tomato and yogurt

Stir in the chopped tomato and cook until it softens and starts to break down, about 4 minutes. Reduce heat to medium-low and add the yogurt, mixing well to combine. Cook for 3–4 minutes to let the yogurt integrate into the meat.

Add peas and finish

Add the petit pois (peas) to the kheema. If using frozen, add them directly; cook until heated through and tender, about 4–6 minutes. Season with salt (adjust to taste) and freshly ground black pepper. Stir in garam masala, chopped mint and cilantro, butter and lemon juice. Cook for another 1–2 minutes to marry flavors. Taste and adjust seasoning.

Rest

Turn off the heat and let the kheema rest for 5 minutes so flavors settle. If desired, garnish with extra chopped mint/cilantro and a squeeze of lemon before serving.

Make chilli-garlic butter

In a small bowl, combine the softened unsalted butter (50 g), grated garlic (4 cloves), red chili paste (1 tsp), olive oil (1 tbs) and 0.25 tsp salt. Mix until smooth and evenly colored. Stir in 2 tbs chopped parsley or cilantro.

Prepare pav

Slice the pav buns horizontally without cutting fully through (or split them fully if preferred). Spread a generous layer of the chilli-garlic butter on the cut sides of each bun.

Toast pav

Heat a non-stick skillet or griddle over medium heat. Place the buttered side down and toast until golden brown and fragrant, about 2–3 minutes. If you like, toast the outer side briefly as well with a small amount of butter or oil for extra crispness. Remove and keep warm.

Portion the minted kheema into shallow bowls or on a warmed serving plate. Place 1–2 toasted chilli garlic pav per serving alongside or split and use as scoops.

Offer mint-coriander chutney and lemon wedges on the side. Sprinkle crispy fried onions over the kheema if using. Serve immediately while the pav is hot and the kheema is warm.