Keema Pav Breakfast Series 2.0 Chef Afraz Street Food Indian Recipe Sanjeev Kapoor Khazana

This Iranian minced meat preparation is spicy and immensely flavourful. An amazing breakfast that goes well with Irani chai, bun maska or a half-fry on top.

KEEMA PAV

Ingredients

300 grams mutton mince (keema), 80% mutton mince and 20% mutton fat
Pavs to serve
4 tbsps oil
1 tsp cumin seeds
3-4 green cardamoms
1 black cardamoms
3-4 cloves
2 bay leaves
1 mace blade
inch cinnamon stick
2 medium onions, finely chopped
1 tbsps ginger-garlic paste
tsp turmeric powder
Salt to taste
2 tsps coriander powder
1 tsp cumin powder
2 tbsps yogurt
cup frozen green peas
cup dill leaves
1 tsp garam masala powder
lemon
Irani chai to serve
Bun maska to serve
Half fried egg to serve
Chutney
1 small bunch of fresh coriander
2 green chillies
cup fresh mint leaves
A dash of lemon juice
Salt to taste


Method

1. Heat oil in a pan. Add cumin seeds and let them change colour. Add green cardamoms, black cardamoms, cloves, bay leaves, mace blade, cinnamon stick, and saut till fragrant.
2. Add onions and mix well. Cook till they turn golden brown.
3. Add ginger-garlic paste, mix, and cook for 1-2 minutes. Add the mutton mince and saut on high heat for 3-4 minutes.
4. Add turmeric powder and salt and mix well. Cover and cook on medium heat for 8-10 minutes.
5. Meanwhile, roughly chop the coriander leaves along with the stalks and add into a mixer jar. Break the green chillies and add into the mixer jar as well. Add the mint leaves, lemon juice, salt, and cup water and grind to a fine paste.
6. Add coriander powder, and cumin powder and mix well. Add yogurt, mix, and cook for 1-2 minutes.
7. Add the ground paste and cup water and mix well. Cook for 8-10 minutes.
8. Add green peas, and cup water and mix well. Cook for 4-5 minutes.
9. Roughly chop the dill leaves and add into the mutton mixture and mix well. Adjust salt and mix.
10. Stir in the garam masala powder and mix, squeeze the juice of lemon, and mix till well combined. Switch the heat off.
11. Transfer the keema in a serving bowl. Serve hot with pavs, Irani chai, and bun maska. Or you can also serve the keema with half fried egg on top.

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