Bohri keema pav
This popular Indian street food dish combines spiced juicy lambs with soft pav - serve as a stuffed sandwich, as a taco or with the keema on the side
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 4 |
500gm lamb, minced
1/2 cup yoghurt
1 tsp turmeric powder
1 tbsp garlic paste
2 tbsp oil
1 tsp cumin seeds
2-3 green cardamom pods
1 black cardamom pod
3-4 cloves cinnamon, 5-6 inch-long sticks
5-6 black peppercorns
3 medium onions, chopped
1-inch ginger piece, ground
1-2 green chillies, chopped
1 tbsp chilli powder
1 tbsp coriander powder
1 large tomato, chopped
2 tbsp coriander leaves, chopped
8 pieces pav bread, toasted
1. Mix the lamb mince, yoghurt, turmeric powder and garlic paste. Season. Set aside for at least an hour.
2. Heat the oil in a medium pan. Add the whole spices and sauté until fragrant.
3. Add the onions. Sauté until golden brown (8-10 minutes).
4. Add the ginger, chillies, chilli powder and coriander powder. Sauté for a minute. Add the tomatoes.
5. Sauté until the oil leaves the masala. Add the marinated mince.
6. Cook on medium for 15 minutes or until the lamb is cooked.
7. Garnish with the coriander leaves. Serve hot with the pav bread.
Recipe courtesy: Bombay Bungalow