Spiced Lamb Mince Sandwich — Lamb Keema Pav
A Mumbai street-food spiced lamb mince with peas served alongside buttered toasted pao bread and a sliced onion-lemon relish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 1 medium yellow onion (150g), 2 green chilli, 2 small tomato (160g). Measure ginger-garlic paste (2 tbsp), kashmiri chilli powder (2 tsp), turmeric (0.5 tsp), ground coriander (1 tsp), ground cumin (0.5 tsp), garam masala (1 tsp). Thinly slice 0.5 medium red onion (80g). Have 400g lamb mince, 100g frozen peas, fresh coriander, and mint ready.
Bloom
Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add 1 tsp cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 4 minutes stirring until edges turn golden. Stir in ginger-garlic paste and green chilli, cook 1 minute until raw smell fades.
Saute
Add 400g lamb mince, break up with wooden spoon, brown 5 minutes over medium-high until fully cooked and liquid evaporates. Add chopped tomato, chilli powder, turmeric, ground coriander, ground cumin, 0.5 tsp salt. Cook 3 minutes over medium-low stirring until tomato breaks down and oil beads.
Build
Stir in 100g frozen peas, cook 2 minutes over medium until heated through. Remove from heat, stir in garam masala, fresh coriander, mint. While keema rests, toss sliced red onion with 2 tsp lemon juice, remaining 0.5 tsp salt, pinch black pepper.
Toast
Slice each pao bread horizontally. Heat a separate large skillet over medium heat, melt 30g butter. Working in batches if needed, place pao slices cut-side down, toast 60 seconds per side until golden and butter-soaked.
Plate
Spoon keema into the centre of each plate. Place 2 toasted buttered pao alongside cut-side up per serving. Pile onion-lemon relish to one side. Serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.