Keema Pav

Ingredients

• 500 g ground lamb or mutton (20% fat)
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 4 garlic cloves, minced
• 1 tbsp minced ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 cup green peas
• 3 tbsp ghee or vegetable oil
• 8 pav (soft dinner rolls), split
• Butter, for toasting
• Chopped cilantro, red onion, and lime wedges, for serving

Before you cook

• Finely chop the onions and tomatoes.
• Mince the garlic and ginger.

Steps

1. Heat the ghee in a wide pan over medium heat.
2. Add the onions and cook for 10 minutes, stirring often, until deep golden brown.
3. Stir in the garlic and ginger and cook for 2 minutes until the raw smell fades.
4. Add the cumin, coriander, garam masala, turmeric, and chili powder and cook for 1 minute.
5. Add the ground meat and cook for 5 minutes, breaking it up with a spoon, until it loses its pink color.
6. Stir in the chopped tomatoes and cook for 5 minutes until they break down.
7. Pour in 1/2 cup of hot water, cover, and simmer for 15 minutes, stirring occasionally.
8. Add the green peas and simmer uncovered for 5 more minutes until the mixture thickens and the oil begins to separate at the edges.
9. Season with salt to taste.
10. Split the pav rolls and toast them in butter on a hot griddle until golden.
11. Serve the keema hot with the toasted pav, garnished with cilantro, red onion, and lime wedges.