This is the one dish that I absolutely love. Well you probably think I say that about a lot of the recipes I feature on my website. But if your memories of eating Kheema Pav were anything like mine you would agree when I say it is THE quintessential dish in Indian cafes and street food stalls all across India.
700gms minced lamb
4 cloves of garlic
½ “piece ginger
2 tbsp vegetable oil
5-7 curry leaves
2 medium white onions finely chopped
2 medium tomatoes finely chopped
3 green chillies finely chopped
1 tbsp coriander leaves finely chopped
1 heaped tsp Kashmiri chilli powder
½ tsp turmeric powder
180mls coconut milk
1 tsp dark brown sugar
2 tbsp vinegar
Salt to taste
Fresh coriander chopped for garnish
1 tbsp lemon juice
for the spice powder;
3 green cardamom pods
1 mace blade
1” cinnamon stick
½ star anise
4-5 black pepper
- Add all the spice powder ingredients to a coffee grinder and blitz to a fine powder. Blend the ginger and garlic to a fine paste & mix it with the mix lamb and set aside while you get started on the curry.
- Heat oil in a heavy bottom sauce pan. Add the curry leaves and let them splutter; tip in the onions and fry for 5-7 minutes until soften and light brown. Now add the chopped tomatoes and fry over medium heat cooking until they can be mashed slightly with the back of your spoon (further 5 minutes). At this stage add the green chillies, chopped coriander, chilli powder & turmeric powder. Stir well to cook the spices for a couple of minutes and add the minced marinated lamb.
- Keep stirring on medium heat and break down the lamb to make sure there are no lumps mixing in all the spices. Cook for 5 minutes and then add 150 mls of water. Bring to a boil and simmer on a low heat; cooking with the lid covering the pan half way. You want the lamb to cook for 20 minutes or so until it’s almost absorbed all the water.
- Now add the coconut milk and the powdered spice mix. Simmer for a further 5-7 minutes. Lastly add the sugar, vinegar & salt. Stir well. Cook for a further 5 minutes. Turn the heat off garnish with coriander and lemon juice. Serve warm with pav and some fresh salad.