Entree: India – Indian Street Food Classics – कीमा पाव ➤ kīma pāv (Spiced minced meat curry served with soft bread rolls)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) ground lamb (keema) or ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) cumin seeds
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 green chilies, finely chopped
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) garam masala
- 2 medium tomatoes, finely chopped, approx. 8 oz (225 g)
- 1/4 cup (60 ml) water (or as needed)
- Salt, to taste
- Fresh cilantro (coriander) leaves, chopped, 1/4 cup (15 g)
- Juice of 1/2 lemon (optional), about 1 tbsp (15 ml)
- 8 pav rolls or soft dinner rolls, approx. 12 oz (340 g) total
- 2 tbsp (30 g) butter for toasting the pav

Instructions

1. Heat the oil in a heavy skillet over medium heat. When hot, add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until golden brown, about 8–10 minutes.  
2. Add the ginger-garlic paste and chopped green chilies; cook 1–2 minutes until raw aroma dissipates. Stir in the ground coriander, turmeric, and red chili powder and cook briefly to toast the spices.  
3. Add the chopped tomatoes and cook until they break down and the oil begins to separate, about 6–8 minutes. Add the ground lamb and increase heat to medium-high; use a spatula to break the meat into small pieces and brown evenly.  
4. Once the meat is browned, reduce heat to medium-low, add 1/4 cup (60 ml) water, cover, and simmer gently for 10–12 minutes until the keema is cooked through and saucy. Stir occasionally and add a splash more water if it becomes too dry.  
5. Stir in the garam masala, chopped cilantro, and lemon juice if using. Taste and adjust salt and spice. Simmer uncovered 1–2 minutes to meld flavors.  
6. Meanwhile, heat a griddle or skillet over medium heat and melt the butter. Slice pav rolls horizontally and toast cut-side down until golden and slightly crisp.  
7. Serve the hot keema in a shallow bowl with buttered pav on the side for scooping.