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.

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Parsi Keema Pav

Main Ingredients Mutton mince (keema), Pavs
Cuisine Parsi
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Parsi Keema Pav

  • 250 grams Mutton mince (keema)
  • 8 Pavs
  • + to deep fry Oil 1 tablespoon
  • 1 medium Onion finely chopped
  • 1 medium Potato peeled and chopped
  • 5-6 Black peppercorns
  • 1 inch Cinnamon
  • 1 tablespoon Garlic chopped
  • 1 tablespoon Ginger-green chilli -cumin seeds paste
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1½ teaspoons Coriander powder
  • ½ teaspoon Garam masala powder
  • 1 medium Tomato finely chopped
  • to taste Salt
  • 5-6 + for garnishing Fresh mint sprigs
  • 5-6 + for garnishing Fresh coriander sprigs
  • for garnishing Lemon wedges


  1. Heat sufficient oil in a kadai. Deep-fry potatoes in hot oil till golden and crisp. Drain on absorbent paper.
  2. Heat 1 tablespoon oil in a deep non-stick pan. Add onion and sauté till translucent.
  3. Add peppercorns and cinnamon to the onion and sauté on low heat till onion turns golden.
  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.
  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.
  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.
  7. Add fried potatoes and mix. Finely chop mint sprigs and coriander springs, add to the pan and mix.
  8. Transfer the mutton into a serving bowl and place it on one side of a serving platter.
  9. Slice the buns horizontally, without cutting through, and place them on other side of serving platter.
  10. Serve hot garnished with lemon wedges, fresh mint sprig and coriander sprig.