Loaded with flavor and deliciousness, here’s another incredibly easy Indian curry recipe you just can’t go wrong with. Try this mutton keema pav recipe when you’re in the mood to whip up something for dinner that’s definitely going to take your taste buds for a ride.
What is Mutton Keema Pav?
Mutton keema pav is a super popular meat-based curry, served with pillowy soft buns. It is a rich and flavorful curry made using ground meat and a lot of different spices and aromatics and is served with pav- the soft bread.
It can be a great one-pot meal to whip up as a busy weeknight dinner or to make for a potluck. It is wholesome, delicious, and easy to make too!
Want more ideas to add Indian dishes to your menu? Check out these favorites!
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
What Can I Use Instead of Ground Mutton?
Don’t have ground mutton? You can make this recipe with ground chicken, ground turkey, or ground beef. All are options that work well with these flavors.
Just remember that the cooking time may be different with different meats or poultry. Make sure the ground meat is cooked through properly before serving.
If you’re looking for a vegetarian alternative to this recipe, you can use soya granules instead of the meat mince. Just remember to soak them for a few minutes and then drain off all the excess water by squeezing the granules in the palm of your hands and then use them for the recipe.
What Buns Do I Serve with Mutton Keema?
Pav is simply a soft roll. You can use any soft roll for this, the dish as it is served alongside the curry for dipping, or even creating a small slider sandwich with the ground meat mixture.
Options include slider buns, dinner rolls, or for a sweet option, you could even grab Hawaiian rolls to serve with this. Just make sure whatever you use is a nice soft roll.
Ingredients Mutton Keema Pav
This classic Indian curry needs just a few ingredients, most of which you’ll probably already have in your pantry.
- Vegetable oil
- Cumin seeds
- Green cardamom pods
- Black cardamom
- Cloves
- Cinnamon stick
- Bay leaf
- Onion
- Ginger garlic paste
- Green chili
- Peas
- Tomatoes
- Red pepper flakes
- Turmeric powder
- Coriander powder
- Garam masala
- Ground mutton
- Salt
- Water
- Soft buns (pav)
- Unsalted butter
For Serving
- Lemon wedges
- Fresh coriander leaves
Kitchen Tools Needed
How to Make the Mutton Keema Pav
In a medium skillet, heat the vegetable oil over medium heat. Add the cumin seeds, green cardamom, black cardamom, bay leaf, cinnamon stick, and cloves. Saute for 3 minutes, stirring occasionally, until fragrant.
To the skillet, add the chopped onions and saute, stirring regularly, for 3 to 4 minutes until they are turning golden.
Add in the ginger-garlic paste and chopped green chili, then continue sauteing for an additional 1 minute.
Next, add the peas to the mixture, stir, and cook for an additional 2 to 3 minutes, stirring regularly.
Add in the red pepper flakes, turmeric powder, coriander powder, garam masala, and salt then mix well to combine with other ingredients. Cook for 1 minute.
Stir in the tomatoes and cook for 2 to 3 minutes until softened.
Add in the ground mutton, and cook, stirring regularly to break up the meat, for 4 to 5 minutes until the mutton is mostly cooked through.
Reduce the heat to low-medium and simmer for 8 minutes, stirring regularly.
Add in the water, and continue cooking for an additional 10 minutes, or until the mutton is cooked through.
Prepare the buns by splitting them in two and toasting lightly until warmed through.
Serve the keema with the toasted buns, a sprinkle of chopped coriander leaves, and a lemon wedge on the side.
How Do I Store the Leftovers?
Storing the leftovers is super easy. Just transfer them into an airtight container and refrigerate them for up to 4 days. You can also choose to batch make the keema and freeze it.
You might need to add in a bit of water to loosen up the curry and give it that nice, rich gravy texture that you're looking for.
Tips to Make the Mutton Keema Pav
Follow these quick tips and tricks to make sure you nail the mutton keema pav recipe.
- Remember to let the base for the curry cook really well after you’ve added in the tomatoes. Let it simmer on medium heat until the tomatoes get soft and mushy, and the oil from the curry base starts to separate.
- You can also swap the chopped tomatoes in the recipe for some tomato purée. This will help the curry turn nice and thick, and it will also have a richer flavor.
- Another trick to add more flavor to the keema is to add a pinch or two of dried fenugreek leaves (aka kasoori methi) towards the end. You can find it in any food specialty store, and it really adds a nice earthy flavor and fragrance to practically any Indian curry you’re making.
- To lend this curry a more creamy and rich taste, you can also add in a cup of plain yogurt and let it simmer for 5-7 minutes.
- Make sure you toast the pav right before you intend to serve them. This will help keep them crisp on the outside and soft on the inside, just like you want them to be.
- The keema already has peas, but if you really want to make it a filling meal, you can also sneak in some cubed boiled potatoes towards the end.
Serving Ideas and Suggestions
Keema pav is actually a complete meal in itself. The pav can be used to mop up all the delicious juices and the curry, but if you really want to take it up a notch, you can serve it in a lot of different ways.
Here are some ideas to get you started.
- If you don’t have pav, you can also serve the keema with some hot parathas or homemade naan.
- Keema Pav tastes great when served with some sliced onions, fresh mint leaves and lemon wedges on the sides.
- If you’re looking for something subtle to balance out the flavors of the keema, you can team the curry up with some raita (yogurt based salad).
- Making keema pav for breakfast? You can also serve it with some other classic Indian breakfast items like aloo paratha or sabudana vada.
Mutton Keema Pav Curry Recipe
Ingredients
Ingredients For the keema
- 2 tsp Oil
- 1 tsp Cumin seeds
- 2 Green cardamom pods
- 1 Black cardamom
- 2 Cloves
- 1 Cinnamon stick
- 1 Bay leaf
- 1 cup Red onions finely chopped
- ½ tsp Ginger garlic paste
- 1 tsp Chopped green chile
- ¼ cup Peas
- 1 cup Tomatoes chopped
- 1 tsp Red pepper flakes
- ½ tsp Turmeric powder
- 2 tsp Coriander powder
- 2 tsp Garam masala powder
- ½ pound ground/minced mutton
- ½ tsp Salt
- 1 cup Water
- 6 soft dinner rolls/pavs
- 6 tbsp unsalted butter
For Serving
- 1 lemon cut into wedges
- ¼ cup fresh chopped coriander leaves
Instructions
- In a medium skillet, heat the vegetable oil over medium heat. Add the cumin seeds, green cardamom, black cardamom, bay leaf, cinnamon stick, and cloves. Saute for 3 minutes, stirring occasionally, until fragrant.
- To the skillet, add the chopped onions and saute, stirring regularly, for 3 to 4 minutes until they are turning golden.
- Add in the ginger-garlic paste and chopped green chili, then continue sauteing for an additional 1 minute.
- Next, add the peas to the mixture, stir, and cook for an additional 2 to 3 minutes, stirring regularly.
- Add in the red pepper flakes, turmeric powder, coriander powder, garam masala, and salt then mix well to combine with other ingredients. Cook for 1 minute.
- Stir in the tomatoes and cook for 2 to 3 minutes until softened.
- Add in the ground mutton, and cook, stirring regularly to break up the meat, for 4 to 5 minutes until the mutton is mostly cooked through.
- Reduce the heat to low-medium and simmer for 8 minutes, stirring regularly.
- Add in the water, and continue cooking for an additional 10 minutes, or until the mutton is cooked through.
- Prepare the buns by splitting them in two and toasting lightly until warmed through.
- Serve the keema with the toasted buns, a sprinkle of chopped coriander leaves, and a lemon wedge on the side.
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