Indian · Lunch
Keema Pav Sandwich
Spiced Minced Lamb Bun
Ground lamb browned with onion, ginger-garlic paste, tomato and warming garam masala until dry and spiced, then piled into a buttered toasted pav bun. Peas add texture while cilantro, green chili and a squeeze of lime lift the mince. Served warm as a handheld street-style snack.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
808Calories
40.9gProtein
54.3gFat
41.1gCarbs
9.9gSugar
6.4gFiber
1000mgSodium
178mgChol
19.7gSat Fat
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Finely chop the onion, tomato, green chile and cilantro on the board, and set the peas aside to thaw.
2
Saute
Heat the vegetable oil over medium heat and cook the onion 5 minutes, then stir in ginger-garlic paste, turmeric and chili powder for 1 minute until fragrant.
3
Sear
Add the lamb mince and break it up, cooking over medium-high heat 6 minutes until no pink remains and the meat browns rather than steams.
4
Simmer
Add tomato, green chile, peas, garam masala and salt, cooking over medium heat 8 minutes until the tomato collapses and oil pools at the dry mince edge.
5
Plate
Butter and toast the split pav in a pan until golden, fold lime and cilantro through the keema, pile onto the bun, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lamb mince
- 11 medium onion (about 2.5 oz / 70g)
- 2 tbsp2 tbsp ginger-garlic paste
- 22 medium tomato (about 4.4 oz / 125g)
- 1/2 cup70g frozen peas
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp red chili powder
- 22 green chile
- 4 tbsp60ml vegetable oil
- 22 pav bun (about 2.1 oz / 60g)
- 2 tbsp28g butter
- 4 tbsp4 tbsp fresh cilantro
- 11 lime
- 1/2 tsp1/2 tsp salt
