Lamb Keema Pav with Spiced Minced Lamb and Peas

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 stuffed pav)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp neutral oil (canola/vegetable)
• 1 medium yellow onion, finely chopped (about 200 g)
• 1 tbsp ginger, finely grated
• 1 tbsp garlic, finely grated
• 1–2 green chiles, finely chopped
• 1 lb (454 g) ground lamb
• 1 1/2 tsp kosher salt, divided
• 1 1/2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (or 1/2 tsp cayenne)
• 2 tbsp tomato paste
• 2 medium tomatoes, finely chopped (about 300 g)
• 1/2 cup (120 ml) water
• 1 cup (150 g) frozen peas
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional but recommended)
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice
• 4 pav rolls (or soft dinner rolls)
• 4 tbsp unsalted butter, softened (for toasting)

Do This

• 1) Sauté onion in oil 8–10 minutes until golden.
• 2) Add ginger, garlic, and green chile; cook 1 minute.
• 3) Add lamb and 1 tsp salt; brown 6–8 minutes.
• 4) Stir in spices + tomato paste; cook 1 minute, then add tomatoes.
• 5) Add water; simmer 12–15 minutes until thick and lamb reaches 71°C/160°F; add peas for last 3–4 minutes.
• 6) Finish with garam masala, kasuri methi, cilantro, and lemon.
• 7) Butter and toast pav at 200°C/400°F for 4–6 minutes; fill with keema and serve.

---

Why You’ll Love This Recipe

• Big street-food flavor at home: spiced, savory lamb keema with a glossy tomato base and sweet peas.
• Fast, one-pan main: the keema cooks in about 20 minutes once you start sautéing.
• Perfect party food: keep the keema warm and toast rolls as needed for easy serving.
• Customizable heat: dial the spice up or down without losing the classic taste.

Grocery List

• Produce: 1 medium yellow onion, 2 medium tomatoes, ginger, garlic, 1–2 green chiles, cilantro, 1 lemon
• Dairy: unsalted butter
• Meat: 1 lb (454 g) ground lamb
• Pantry: pav rolls (or soft dinner rolls), neutral oil, tomato paste, frozen peas, kosher salt, cumin, coriander, turmeric, Kashmiri chili powder (or cayenne), garam masala, kasuri methi (optional)

Full Ingredients

For the lamb keema

• 2 tbsp neutral oil (canola, vegetable, or sunflower)
• 1 medium yellow onion, finely chopped (about 200 g)
• 1 tbsp ginger, finely grated
• 1 tbsp garlic, finely grated
• 1–2 green chiles, finely chopped (adjust to heat preference)
• 1 lb (454 g) ground lamb
• 1 1/2 tsp kosher salt, divided (start with 1 tsp; adjust at the end)
• 1 1/2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (or 1/2 tsp cayenne for more heat)
• 2 tbsp tomato paste
• 2 medium tomatoes, finely chopped (about 300 g)
• 1/2 cup (120 ml) water
• 1 cup (150 g) frozen peas (no need to thaw)
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed between your palms (optional but highly recommended)
• 2 tbsp chopped cilantro (plus extra for serving)
• 1 tbsp lemon juice (about 1/2 lemon)

For the pav (buttery toasted rolls)

• 4 pav rolls (or soft, squishy dinner rolls)
• 4 tbsp unsalted butter, softened (about 1 tbsp per roll)

Optional toppings (very classic)

• 1/2 small red onion, finely chopped
• Lemon wedges
• Extra chopped cilantro

Step-by-Step Instructions

Step 1: Prep your ingredients for fast cooking

Finely chop the onion and tomatoes, grate the ginger and garlic, and chop the green chile. Measure out the spices and keep them near the stove. This dish moves quickly once the pan is hot, and having everything ready prevents burning the spices.

Step 2: Build a flavorful base with golden onions

Heat a large skillet or sauté pan over medium heat. Add the oil, then add the chopped onion and cook for 8–10 minutes, stirring often, until the onion turns deep golden (not just translucent). If the onion sticks, add 1–2 teaspoons of water and scrape up the browned bits; that browning is flavor.

Step 3: Add aromatics (ginger, garlic, chile)

Stir in the ginger, garlic, and green chile. Cook for 1 minute, stirring constantly, until fragrant. Keep the heat at medium so the garlic doesn’t scorch.

Step 4: Brown the lamb for deep, savory keema

Add the ground lamb and sprinkle in 1 teaspoon of the kosher salt. Increase heat to medium-high and cook for 6–8 minutes, breaking up the meat with a spoon, until the lamb is no longer pink and you see some browned bits forming.

If there is excess fat, you can spoon off 1–2 tablespoons, but leaving a little helps the spices bloom and keeps the keema juicy.

Step 5: Bloom spices and cook down the tomatoes

Lower heat to medium. Add cumin, coriander, turmeric, and Kashmiri chili powder. Stir for 30–60 seconds. Add the tomato paste and stir for another 30 seconds to lightly caramelize it.

Add the chopped tomatoes and cook for 5–6 minutes, stirring occasionally, until the tomatoes soften and the mixture looks thicker and jammy.

Step 6: Simmer to the perfect keema pav texture

Add 1/2 cup (120 ml) water and scrape the bottom of the pan to dissolve any browned bits. Simmer uncovered over medium-low for 12–15 minutes, stirring every few minutes, until the keema is thick, glossy, and spoonable (not soupy).

For food safety, the lamb should reach an internal temperature of 71°C / 160°F.

Stir in the peas and cook for 3–4 minutes until bright green and heated through. Taste and add the remaining 1/2 teaspoon salt as needed.

Step 7: Finish with garam masala, herbs, and lemon

Turn off the heat. Stir in the garam masala, crushed kasuri methi (if using), cilantro, and lemon juice. Rest for 2 minutes so the flavors settle, then taste again. You’re looking for a balance of savory, warm spice, and a little brightness.

Step 8: Toast the pav in butter and assemble

Preheat the oven to 200°C / 400°F. Split the pav rolls horizontally (keep them hinged if you like). Spread about 1 tablespoon softened butter on the cut sides of each roll.

Place the rolls cut-side up on a sheet pan and toast for 4–6 minutes, until lightly crisp on the edges but still soft inside.

To serve, spoon a generous amount of keema into each roll. Top with chopped red onion and cilantro if you like, and serve with lemon wedges for squeezing.

Pro Tips

• Go for “jammy,” not watery: simmer uncovered until the keema clings to a spoon. If it’s too wet, it will soak the pav too quickly.
• Control richness: lamb varies in fat content. If yours is very fatty, spoon off a little after browning so the final keema tastes bold, not greasy.
• Kasuri methi makes it taste like a street stall: crush it between your palms before adding to release aroma.
• Better the next day: keema flavor deepens overnight; reheat gently with a splash of water.
• Spice level tip: Kashmiri chili gives color and mild heat; cayenne gives sharper heat. Adjust accordingly.

Variations

• Keema pav with potatoes: add 1 cup (150 g) small-diced potato. Sauté with onions for 3–4 minutes, then proceed; simmer until tender (about 15 minutes total simmer time).
• Extra-saucy “ladle it on” style: add an additional 1/4 cup (60 ml) water and stop simmering when it’s thick but spoonable like a chunky ragù.
• Beef or turkey keema pav: swap in 1 lb (454 g) ground beef or ground turkey. If using turkey, add 1 tbsp extra oil for richness.

Storage & Make-Ahead

Refrigerate: Store keema in an airtight container for up to 4 days. Keep pav separate so it doesn’t get soggy.
Freeze: Freeze keema for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm in a skillet over medium-low heat for 6–8 minutes, adding 1–3 tablespoons water as needed to loosen. Toast pav fresh at 200°C / 400°F for 3–5 minutes before serving.
Make-ahead plan: Make keema up to 2 days ahead; reheat and toast rolls right before serving.

Nutrition (per serving)

Approximate (1 stuffed pav, assuming 90/10 ground lamb and standard pav rolls): Calories: 680; Protein: 28 g; Carbohydrates: 52 g; Fat: 40 g; Fiber: 6 g; Sodium: 980 mg.