Beef keema with fresh homemade pav. Bombay style keema pav
Keema recipe:-
2 tbsp neutral oil / ghee,
whole spices:
1/2 tsp whole cumin seeds,
1 black cardamom,
2 green cardamom,
4 cloves,
1 bay leaf,
1 large onion, finely diced
2 tbsp ginger garlic paste,
2-3 medium tomatoes, finely diced
3-4 green chilis, slit in half then very finely sliced
powder spices:
1 tbsp kashmiri chili powder,
2 tsp coriander powder,
1.5 tsp cumin,
1 tsp extra hot chili powder,
1.5 tsp garam masala,
1 tsp turmeric,
1 tsp black pepper, freshly ground
1lb minced beef or lamb
water as needed
salt to taste
1/2 cup frozen peas, optional
Fresh coriander and lime to garnish
Method:
1. Heat the oil or ghee in a pan to medium hot, then add in the whole spices and let sizzle for about a minute
2. Add the diced onion and saute until golden brown. Will take 15-20 min.
3. Add the ginger garlic paste and cook off for ~2 min
4. Add the tomatoes and green chilis and saute, mashing with wooden spoon till the the skins fall off and they're mushy
5. Add all the powdered spices, splash of water if required and cook off for 2-3 min until well combined
6. Turn up heat to medium high. Add the minced meat and break it up with a wooden spoon until it is smooth with no lumps and keep stirring till well browned 5-7 min.
7. Add water as required (personal preference as to how wet or dry you like the keema). I do about 0.5 cup or so
8. Bring to boil, turn the heat low and simmer gently 25 min
9. Optionally add frozen peas and mix in then simmer 5 min more
10. Garnish with fresh chopped coriander and a squeeze of lime
11. Serve with pav or your favorite bread
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