Friday, August 15, 2014

Keema Pav

Keema Pav literally means mince with buns. This famous Mumbai street food is kind of like sloppy joes with an Indian flavor. If you like Pav Bhaji then this is the non-vegetarian version for you. 
Keema or minced mutton is slow cooked in spices and generously sprinkled with fresh coriander and served with freshly baked pavs or buns (generously slathered with butter) to mop up the keema. Add some crunchy slivered red onions, a drizzle of lime juice and a dollop of butter and you will be in heaven. And don't forget those green chilies. Spicy, tangy and lip-smacking good.

Ingredients: (serves 4)
1 lb minced chicken or lamb
2 tbsp olive oil
1 medium red onion chopped fine
3-4 cloves garlic minced
1 tsp grated ginger
2 large tomatoes pureed
2 tbsp plain yogurt 
1/2 tsp amchoor (mango powder)
1/4 tsp turmeric powder
Salt to taste
Dry whole spices (ground coarsely)
1/4 tsp each cumin, fennel, and coriander seeds, peppercorns
2-3 cloves
1 half inch stick cinnamon
2 green cardamoms
1 dry red chili (optional)
To Serve
8 whole wheat kaiser buns
Red onion rings
Green chilies
Lime wedges
Fresh cilantro
  1. Heat oil at medium heat in a pan and add the coarsely ground spice mix. Saute for 30 seconds and then add onions and garlic.
  2. Cook onions till lightly brown and then add pureed tomato and grated ginger.
  3. Cook on high till oil separates in the side of the pan. Add yogurt and cook for 2 minutes.
  4. Now add the mince and amchoor, turmeric and salt. Cook stirring constantly until the mince is no longer pink. Add 1/4 - 1/2 cup water, bring to boil and simmer till mince is cooked through. 
  5. Garnish with fresh chopped cilantro.
  6. Serve with pav or kaiser buns crisp fried in butter along with onion, lime and green chilies.   

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