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Restaurants›Sula Indian Restaurant, Commercial Drive›Keema Pao Recipe

Keema Pao Recipe

Inspired by Sula Indian Restaurant, Commercial Drive

Time40m

Serves6

Spiced lamb mince nestled within a soft, pillowy pav bun baked with cheese

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Ingredients

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Keema

1 1/8 lb (500 g) Ground lamb

1 medium Onion, finely chopped

3 cloves Garlic, minced

1 tbs Ginger, grated

1 to taste Green chili, chopped

1 medium Tomato, finely chopped

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp Garam masala

to taste Celtic sea salt

2 tbs Fresh cilantro, chopped

2 tbs Oil

Pav Buns

3 1/2 oz (100 g) Cheese, grated (optional)

2 tbs Butter

Method

Preparing Keema

1

Cook the Aromatics

In a large pan, heat the oil over medium heat. Add the chopped onion and sauté until golden brown.

2

Add the Spices

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another minute.

3

Cook the Lamb

Add the ground lamb to the pan and cook until browned. Break it apart with a spatula as it cooks.

4

Mix in the Tomatoes and Spices

Add the chopped tomato, cumin powder, coriander powder, garam masala, and salt. Stir well and cook for 10-15 minutes until the mixture thickens.

5

Finish with Cilantro

Once the keema is cooked, stir in the chopped cilantro and remove from heat.

Preparing Pav Buns

6

Butter the Buns

Slice the pav buns in half and spread butter on each side.

7

Toast the Buns

In a skillet, toast the buttered buns until golden brown on both sides.

8

Assemble the Dish

Place a generous spoonful of keema on the bottom half of each bun. If using, sprinkle grated cheese on top and cover with the other half of the bun.