Parsi Keema Pav

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

Method

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.