Mutton Keema Pav
Mutton Keema Pav is a flavorful Indian street food dish featuring spicy minced mutton cooked with aromatic spices, served with soft buttered pav buns. This rich and hearty dish offers a perfect blend of spices and tender meat, making it a beloved snack or light meal.
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Ingredients
- 500 gramsminced mutton (keema)
- 2 mediumonion
finely chopped
- 2 mediumtomato
finely chopped
- 2 mediumgreen chili
finely chopped
- 1 ½ tablespoonsginger-garlic paste
- 3 tablespoonsoil
- 2 tablespoonsbutter
for toasting pav
- 8 piecespav buns
- 0 ½ teaspoonsturmeric powder
- 1 teaspoonsred chili powder
- 2 teaspoonscoriander powder
- 1 teaspoonsgaram masala
- 100 gramsgreen peas
optional
- 0 ¼ cupsfresh coriander leaves
chopped
- 1 teaspoonssalt
adjust to taste
- 0 ½ cupswater
Instructions
Heat oil in a heavy-bottomed pan over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add the ginger-garlic paste and green chilies; sauté for 2-3 minutes until raw smell disappears.
Mix in the chopped tomatoes and cook until they become soft and oil starts to separate from the masala, about 8-10 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir and cook the spices for 1-2 minutes.
Add the minced mutton (keema) and mix well with the masala. Cook on medium heat until the mutton changes color, about 5 minutes.
Add green peas if using, and pour in ½ cup water. Mix well, cover the pan, and simmer for 25-30 minutes or until the mutton is fully cooked and tender. Stir occasionally and add water if needed to maintain a moist keema.
Once cooked, sprinkle garam masala and chopped coriander leaves. Mix well and adjust salt if needed. Cook uncovered for 2-3 minutes to let excess moisture evaporate.
Heat a flat pan or griddle on medium flame. Slice the pav buns horizontally but not all the way through. Spread butter on the cut sides and toast them on the pan until golden brown and crisp.
Serve hot mutton keema with buttered pav buns immediately.
