Keema Pav | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Parsi style mutton mince preparation served with Pav. Watch this video to find out how to make this recipe.

KEEMA PAV

Ingredients

250 grams mutton mince (keema)
8 buns (pav)
1 tablespoon oil + for deep-frying
1 medium onion, finely chopped
1 medium potato, peeled and chopped
5-6 black peppercorns
1 inch cinnamon
1 tablespoon chopped garlic
1 tablespoon ginger-green chilli-cumin seed paste
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1½ teaspoons coriander powder
½ teaspoon garam masala powder
1 medium tomato, finely chopped
Salt to taste
5-6 fresh mint sprigs + for garnishing
5-6 fresh coriander sprigs + for garnishing
Lemon wedges for garnishing

Method

1. Heat sufficient oil in a kadai.
2. Heat 1 tablespoon oil in a deep non-stick pan. Add onion and sauté till translucent.
3. Deep-fry potatoes in hot oil till golden and crisp. Drain on absorbent paper.
4. Add peppercorns and cinnamon to the onion and sauté on low heat till onion turns golden.
5. 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.
6. 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.
7. 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.
8. Add fried potatoes and mix.
9. Finely chop mint sprigs and coriander springs, add to pan and mix.
10. Put prepared mutton in a serving bowl and place on one side of a serving platter.
11. Slice the buns horizontally with one side intact and place on other side of serving platter.
12. Serve hot garnished with lemon wedges, fresh mint sprig and coriander sprig.

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Cuisine - Parsi

Course - starter

Dish - starter