How to make Parsi Keema Pav -
Parsis like their keema cooked this way which they enjoy with pav. Simply put spiced minced lamb simmered and garnish with coriander and serve with chapatti or crusty pav.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Pavs (पाव)
Cuisine : Parsi
Course : Snacks and Starters
For more recipes related to Parsi Keema Pav checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Baked Prawns With Honey Mustard Masala Fried Egg Fish And Mango Kabab Cheese Swiss Fondue
Parsi Keema Pav Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Parsi Keema Pav Recipe
Mutton mince (keema) 250 grams
Pavs 8
Oil 1 tablespoon + to deep fry
Onion finely chopped 1 medium
Potato peeled and chopped 1 medium
Black peppercorns 5-6
Cinnamon 1 inch
Garlic chopped 1 tablespoon
Ginger-green chilli -cumin seeds paste 1 tablespoon
Turmeric powder ¼ teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1½ teaspoons
Garam masala powder ½ teaspoon
Tomato finely chopped 1 medium
Salt to taste
Fresh mint sprigs 5-6 + for garnishing
Fresh coriander sprigs 5-6 + for garnishing
Lemon wedges for garnishing
Method
Step 1
Heat sufficient oil in a kadai. Deep-fry potatoes in hot oil till golden and crisp. Drain on absorbent paper.
Step 2
Heat 1 tablespoon oil in a deep non-stick pan. Add onion and sauté till translucent.
Step 3
Add peppercorns and cinnamon to the onion and sauté on low heat till onion turns golden.
Step 4
Add garlic and ginger-green chilli-cumin seed paste, mix well and sauté for 1 minute. Add turmeric powder, chilli powder, coriander powder and garam masala powder and sauté for 1 minute.
Step 5
Add tomato and mix. Add salt, mix and cook till tomato turns soft and pulpy. Add ¼ cup water, mix and cook for 3-4 minutes.
Step 6
Add mutton mince, mix and cook on high heat for 2-3 minutes Add 1 cup water and mix. Reduce heat, cover and cook for 25-30 minutes.
Step 7
Add fried potatoes and mix. Finely chop mint sprigs and coriander springs, add to the pan and mix.
Step 8
Transfer the mutton into a serving bowl and place it on one side of a serving platter.
Step 9
Slice the buns horizontally, without cutting through, and place them on other side of serving platter.
Step 10
Serve hot garnished with lemon wedges, fresh mint sprig and coriander sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
