Entree: India – Parsi-Indian – खीमा पाव ➤ Khīma Pāv (Spiced minced meat curry served with soft buttered rolls)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) minced mutton (lamb)
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 medium onions, finely chopped, approx. 10 oz (280 g)
- 1 tbsp (15 ml) ginger-garlic paste
- 2 medium tomatoes, finely chopped, approx. 8 oz (225 g)
- 1–2 green chilies, slit (or to taste)
- 1 tsp (5 ml) cumin seeds
- 2 bay leaves
- 3 green cardamom pods, lightly crushed
- 4 whole cloves
- 1/2 tsp (2.5 g) turmeric powder
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) Kashmiri or sweet paprika (for color)
- 1/2–1 tsp (1–2 g) cayenne pepper or red chili powder (adjust to heat)
- 1 tsp (4 g) garam masala
- 1 tsp (4 g) sugar or jaggery (optional)
- 1 cup (150 g) frozen peas (or fresh)
- 1 medium potato, peeled and diced, approx. 8 oz (225 g) (optional)
- Salt to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- 8 pav rolls or soft dinner rolls
- 4 tbsp (60 g) unsalted butter for toasting pav

Instructions

1. Heat ghee or oil in a heavy skillet over medium heat. Add cumin seeds, bay leaves, cardamom and cloves; sauté until fragrant (about 30 seconds). Add the chopped onions and cook until deep golden brown, 8–10 minutes.
2. Stir in ginger-garlic paste and green chilies; cook 1–2 minutes until raw aroma fades. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.
3. Mix in turmeric, ground coriander, ground cumin, paprika, cayenne and sugar (if using). Cook the spices briefly, then add the minced mutton. Brown the meat, breaking up lumps, until no longer pink.
4. Add the diced potato (if using) and frozen peas, then pour in 1/2 cup (120 ml) water to create a moist curry. Season with salt, cover, and simmer gently 15–20 minutes until potatoes are tender and flavors meld. Stir occasionally; add a little water if it becomes too dry.
5. Uncover and increase heat to reduce any excess moisture until the kheema is saucy but not watery and oil starts to show on the surface. Stir in garam masala, chopped cilantro and lemon juice; adjust salt and heat.
6. Meanwhile, split pav rolls and spread butter on the cut sides. Heat a griddle or skillet over medium-high heat and toast the buttered sides until golden and slightly crisp.
7. Serve the hot kheema with buttered pav, providing spoons for scooping. Garnish with extra cilantro and lemon wedges if desired.