Ingredients

For Keema (Minced Meat)

• 500g minced meat (mutton or chicken)
• 2 tablespoons oil (preferably vegetable or sunflower)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tablespoon lemon juice

For Pav (Bread Rolls)

• 6-8 pav bread rolls (store-bought or homemade)
• Butter (for toasting)

Instructions

Step 1: Preparing the Keema

1. Heat Oil: In a large pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds. Let them splutter.

2. Sauté Onions: Add the chopped onions and sauté until they turn golden brown.

3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell disappears.

4. Incorporate Tomatoes: Add the chopped tomatoes and cook until they become soft and mushy.

5. Spice it Up: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.

6. Cook Minced Meat: Add the minced meat to the pan, stirring to combine with the spice mixture. Cook for about 10-15 minutes, stirring occasionally, until the meat is well-cooked and no longer pink.

7. Final Touch: Once the keema is cooked, sprinkle garam masala and fresh coriander leaves. Add lemon juice for a tangy flavor. Mix well and let it simmer for another 5 minutes.

Step 2: Preparing the Pav

1. Toast the Pav: In a separate pan, heat a little butter over medium heat. Slice the pav rolls horizontally and toast them on both sides until golden and crispy.

Step 3: Serving

1. Serve Hot: Plate the keema in a serving bowl. Serve it hot with the toasted pav rolls on the side. Optionally, serve with sliced onions and lemon wedges.