Spicy Kheema with Khandeshi Twist/Kheema Pav Recipe/ Spicy Lamb Mince Curry2014-05-31
- Cuisine: Indian, Maharashtrian
- Course: Gravies and Subjees
- Skill Level: Medium Skill Level
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- Servings : 2-4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1:10 h
It’s been long since I cooked a meaty treat for weekend. The hot summers might have something to do with a lost appetite,coupled with low enthusiasm in the kitchen. But suddenly this Friday I got my cooking mojo back, and there came a craving to eat a spicy meaty treat. Having missed traditional taste for long, it was time to take out the pot of fragrant Khandeshi Kala Masala and other spices.
Kheema Pav is a classic non vegetarian street food ,commonly served in Irani cafes across Mumbai. Being a native Mumbai-Ite, I loved the peculiar taste it bought with the in house baked brun or pav. Most of all, it was an experience to devour the delicacy in a vintage style cafe, smelling the fresh baking bread a mist the humming crowd around. You could have your meal alone, and still not feel alone or be bothered! That’s the beauty of being in Mumbai, my hometown that I miss so much! So today was a time to recreate the magic at home, but with my traditional flavors! The result is a flavorful, spicy mince curry,best enjoyed with a fluffy local bread/bun, dunked in to absorb all the juicy spicy goodness and eaten till all the gastronomic senses satiated!
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- 250 gms Kheema/Lamb or Mutton Mince
- 1/2 Cup or 1 Medium Onion,finely chopped
- 3 tbsp Oil
- 1 tsp Turmeric Powder
- 1 tsp Cumin seeds
- 2 tsp Ginger Garlic Paste
- Salt to taste
- 2 tsp Kashmiri Red Chilli Powder
- 1-2 tsp Meat Masala
- 1 tsp Kala Masala , or use Garam Masala is unavailable
For Ground Masala
1 Medium Onion Sliced
- 8 Cloves Garlic
- 1 inch Ginger,peeled and diced
- 1/4 Cup Shredded Dry Coconut
- 1 tsp Oil to roast
For Serving and Garnish
- Slice Bread or Pav
- Chopped Tomato and Onion Salad
- Lemon Wedges
To make the ground masala, heat 1 tsp oil on a tawa or flat girdle, and fry garlic and ginger and onions till browned. Turn off the heat and add the shredded dry coconut or Khopra and roast till browned. Cool and grind to a fine paste.
Heat a tsp oil in a pressure cooker and crackle cumin seeds, add the chopped onion and ginger garlic paste and fry for 1-2 mins or till onions are translucent. Add the washed mince or kheema and mix. Add 1 tsp salt 2 cups water, stir and close the cooker lid. Pressure cook on a medium heat for 3-5 whistles approx. Let the steam of the pressure cooker escape naturally as it cools. Once the steam has passed, open the lid and set aside.
Heat remaining oil in a non stick kadhai and fry the ground masala on a medium heat ,till the masala starts leaving oil. You may add some stock from the cooked kheema to prevent the masala burning,as you fry.
Add red chilli powder, meat masala and kala masala and fry for few seconds. Now add the kheema , along with the stock and mix. Bring it to a boil and adjust the salt. Cover and simmer for 10 mins on low heat. The masala shall begin releasing oil, that floats on the top. Put off the heat and garnish with chopped coriander leaves
Butter the pavs or bread slices and roast them slightly on tawa. Serve the kheema curry with onion rings, lemon wedges and hot buttered breads.
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