Juicy Mutton Keema Pav, Mumbai Street Style
Spiced, juicy mutton keema piled into butter-toasted pav, with onions and lemon on the side. Mumbai street food at home.
Raw materials
One pack of mince fills six pav.
Ingredients
Method
Cook the keema dry and juicy, then toast the pav in butter.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Start the masala
Heat the butter, add cumin, bay leaf and cinnamon, then the onions. Cook for 8 minutes until soft and golden.
- 03Add aromatics and spices
Add the ginger-garlic paste, chillies, tomatoes and powders. Cook for 6 minutes, mashing the tomatoes, until the oil separates.
- 04Cook the mince
Add the mince, break it up and cook on high for 8 minutes. Add 150 ml hot water, cover and simmer for 10 minutes until tender.
- 05Toast the pav
Slit the pav, butter the cut sides and toast them on a hot pan for 1 minute.
- 06Serve
Spoon the keema over the pav and top with raw onion, coriander and a squeeze of lemon.
Questions
Can I use regular garam masala?+
Yes. Use 1 teaspoon of garam masala plus half a teaspoon of chilli powder in place of the pav bhaji masala.
Can I make it ahead?+
Yes. The keema keeps for 3 days in the fridge. Reheat until steaming hot.