Mutton Keema Pav

INGREDIENTS

• 500g Mutton Shoulder
• 4 Pav
• 2 Onion
• 2 Tomato
• 4 cloves Garlic
• 2 tsp Ginger
• 1 Green Chilli
• 4 tbsp Cooking Oil
• 1 tsp Cumin Seed
• 0.5 tsp Turmeric
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Red Chilli Powder
• 400ml Water
• 4 tbsp Coriander Leaf
• 2 tbsp Butter
• 2 tsp Salt

STEPS

1. 1

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 1 tsp of cumin seed and cook for 30 seconds until fragrant.

   ⏱ 1 min

2. 2

   Add 2 onions (finely chopped) and cook for 7 to 8 minutes, stirring often, until deep golden brown.

   ⏱ 7 min

3. 3

   Add 4 cloves of garlic (minced), 2 tsp of ginger, and 1 green chilli (finely chopped). Cook for 1 minute, stirring continuously.

   ⏱ 1 min

4. 4

   Add 2 tomatoes (finely chopped), 0.5 tsp of turmeric, 2 tsp of ground coriander, 0.5 tsp of red chilli powder, and 2 tsp of salt. Cook for 8 to 10 minutes until the tomatoes break down and the oil begins to separate.

   ⏱ 8 min

5. 5

   Add 500g of mutton shoulder (finely minced or very finely chopped) and stir thoroughly to coat it in the masala. Cook uncovered for 8 to 10 minutes, breaking up any clumps, until no pink remains and the meat is lightly browned.

   ⏱ 8 min

6. 6

   Add 400ml of water, bring to a simmer, then cover and cook over low heat for 18 to 20 minutes, stirring occasionally, until the mutton is tender, the sauce is thick, and no pink remains. If using a thermometer, the mince must reach 75°C for 30 seconds.

   ⏱ 18 min

7. 7

   Stir in 1 tsp of garam masala and 4 tbsp of coriander leaf. Simmer uncovered for 2 minutes until the keema is thick enough to mound on a spoon.

   ⏱ 2 min

8. 8

   Melt 2 tbsp of butter in a frying pan over medium heat. Split 4 pavs and toast the cut sides for 2 to 3 minutes until golden and crisp.

   ⏱ 2 min

9. 9

   Serve the hot keema with the toasted pav.