Kheema Pav

A dry and spicy lamb mince and peas recipe

• CuisineIndian
• CategoryLamb
• CourseMains

Ingredients

• 500 gmsLamb mince
• 150 gmsOnion, chopped
• 150 gmsTomatoes, chopped
• 150 gmsGreen peas
• 1Green chilli, sliced
• 1Bay leaf
• 1 cmCinnamon
• 4Cloves
• 3Green cardamom
• ½ tspPeppercorns
• 1 tspChilli powder
• ½ tspTurmeric powder
•  Oil
•  Salt

Preparation

1. Heat oil in a pan and add bay leaf
2. Add onion and green chilli and fry till soft
3. Add chopped tomatoes and simmer till cooked
4. Add mince and stir and fry till brown
5. Coarsely grind remaining spices and add along with chilli and turmeric
6. Add a cup of water, salt to taste and add peas
7. Simmer while stirring occasionally till peas are cooked. Add a little water if needed
8. Serve with dinner rolls

Lamb mince tends to have a lot more fat than beef mince. This recipe is quite dry and this makes it a little easier to remove the oil without messing up the mince. After cooking, flatten the mince with a spoon and make a small depression in the centre. The fat will collect here. Put a slice of toasted bread and leave it for a while. Turn it over after a while and replace with another slice till most of the fat is gone. This is the easy part. The hard part is resisting eating the fat soaked spicy slice of bread.