Keema Pav
30 min624 kcal 2 servingsEasy
west indiansnack
Nutrition per serving
estimated624kcal
Protein28g
Carbs35g
Fat41g
Fiber3g
Estimated — 6 ingredients not in food database (100% mass accounted for)
Flavor profile
Spice
Richness
Ingredients
2 servingsContains: dairy·gluten
Method
- 1Heat 2 tablespoons of oil in a deep pan over medium heat.
- 2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
- 3Add 1 teaspoon of cumin seeds and 1 teaspoon of ground coriander, and fry for 30 seconds until fragrant.
- 4Add 250 g of minced lamb (keema), break it up with a spoon, and cook until browned and no pink remains.
- 5Stir in 1 finely chopped green chili, 1 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Mix well.
- 6Add 1 tablespoon of tomato paste and 1/4 cup of water. Cook for 3–4 minutes until the mixture thickens.
- 7Add 1/4 cup of chopped fresh coriander and mix. Remove from heat and set aside.
- 8In a separate pan, heat 1 teaspoon of ghee and toast 4 slices of pav (Indian bread) on both sides until golden. Keep warm.
- 9Serve the hot keema with the toasted pav on the side. Optionally, garnish with a few coriander leaves.
Frequently asked
Keema Pav has about 624 kcal per serving — roughly 28g protein, 35g carbs, and 41g fat.
About 30 minutes total — 10 min prep and 20 min cooking.
Keema Pav contains dairy, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
