Mutton keema pav curry is a delicious ground mutton recipe with a rich sauce that is loaded with herbs, spices, and vegetables to create the perfect balance with soft buns (pav) for a complete meal.
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.
Notes
Remove the cardamom seeds, cloves, cinnamon stick, and bay leaf before serving.