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Keema Pav
Spiced minced meat curry served with buttered pav bread - Mumbai Irani cafe classic.
15 mins
30 mins
4 people
Mumbai Street Food
Minced lamb or goat
500g
Onions
Finely chopped
2 large
Tomatoes
2 medium
Ginger-garlic paste
2 tbsp
Green peas
100g
Garam masala
1 tsp
Cumin powder
1 tsp
Pav bread
8 pieces
Butter
4 tbsp
🍽️ Minced lamb
→ Chicken or turkey mince
Lighter alternative
🍽️ Pav bread
→ Dinner rolls or brioche buns
Similar soft bread
Heat oil on high. Add mince and brown well without stirring for 3-4 minutes.
💡 Pro Tip: Don't break up mince immediately - let it develop a crust first
Add onions and cook until soft. Add ginger-garlic paste.
💡 Pro Tip: High heat keeps things moving fast - this is a quick dish
Add tomatoes, cumin, garam masala. Cook until tomatoes break down.
💡 Pro Tip: Mash tomatoes with spoon for faster cooking
Add peas and 1/2 cup water. Cover and cook 10-15 minutes.
💡 Pro Tip: Keema should be slightly saucy, not dry
Toast pav with generous butter on a hot griddle.
💡 Pro Tip: Butter-toasted pav is non-negotiable - it's half the dish
- ✓Brown the mince properly for depth
- ✓Keep it slightly saucy, not dry
- ✓Green peas are essential
- ✓Pav must be butter-toasted
- ✓Squeeze lemon on top when serving
- ✓Serve with chopped onion and lemon
- →With butter-toasted pav
- →Topped with fried egg
- →With lime and onion