🇮🇳 Indian

Keema Pav

Name: Keema Pav
Prep time: 21 min
Cook time: 14 min
Total time: 35 min
Yield: 1 servings
Cuisine: Indian
Ingredients: to taste Salt; 2, finely sliced Onion; 1-2, finely chopped Green Chili; 1 cup Green Peas; 1 Lemon; 6 Pav Bread Rolls; 1 tsp Chaat Masala; 1 tsp Roasted Cumin; 500 g Ground Lamb

🇮🇳 Indian

Spiced mince mopped up with buttered pav, the Irani café legacy of Bombay. Bold, loud, sweet-hot-sour-tangy all at once — India's street food playbook. Serve in paper plates for the full street experience.

Prep 21 min Cook 14 min Serves 1 Medium

Ingredients

Saltto taste
Onion2, finely sliced
Green Chili1-2, finely chopped
Green Peas1 cup
Lemon1
Pav Bread Rolls6
Chaat Masala1 tsp
Roasted Cumin1 tsp
Ground Lamb500 g

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Lay out your stations like a busy stall: one for chopping, one for cooking, one for building.
2
Get the base going: crisp what should be crisp, soft what should be soft.
3
Build the moisture layer: green chutney at the edges, sweet tamarind in crosses, yogurt last.
4
Dust the spices from a height so they fall evenly, then bury it under the crunch.
5
Garnish with the onion, a final dusting of chaat masala and serve within minutes, eating straight from the plate.

Chef's tip

Chutneys make the chaat — thin tamarind and bright green, both homemade if possible.

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Watch how it's made

Video: Kheema Pav Recipe | Indian Style Minced Meat/Mutton Keema | The Bombay Chef – Varun Inamdar · on YouTube