Keema Pav

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    494

Popular street food in Northern India, keema pav consists of lamb mince fried with plenty of spices, simmered in coconut milk and piled into warm, toasted rolls. The spice levels can be adjusted to taste, add more or less chilli depending on your preference. Serve with plenty of aromatic coriander and fresh lime wedges.

recipe updated 16 Apr. 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Tomato icon
    Tomato
    140 g
  • Coriander icon
    Coriander
    30 g
  • Green chili icon
    Green chili
    2
  • Lime juice icon
    Lime juice
    2 tablespoons
  • Soft rolls icon
    Soft rolls
    6
  • Lamb mince icon
    Lamb mince
    500 g
  • Ginger purée icon
    Ginger purée
    1 tablespoon
  • Garlic paste icon
    Garlic paste
    1 tablespoon
  • Cinnamon stick icon
    Cinnamon stick
    ¼
  • Black peppercorns icon
    Black peppercorns
    3
  • Green cardamom pod icon
    Green cardamom pod
    2
  • Star anise pod icon
    Star anise pod
    ½
  • Mace flower icon
    Mace flower
    1
  • Cloves icon
    Cloves
    2
  • Ghee icon
    Ghee
    2 tablespoons
  • Curry leaves icon
    Curry leaves
    5
  • Kashmiri chili powder icon
    Kashmiri chili powder
    ¾ teaspoon
  • Ground turmeric icon
    Ground turmeric
    ½ teaspoon
  • Coconut milk icon
    Coconut milk
    180 ml
  • Dark brown sugar icon
    Dark brown sugar
    1 teaspoon
  • Red wine vinegar icon
    Red wine vinegar
    1 ½ tablespoons
  • Salt icon
    Salt
    1 teaspoon

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Serving plate

Step preview

  1. Add lamb mince, ginger purée and garlic paste to a clean bowl
  2. Stir until combined then set aside
  3. Add cinnamon stick, black peppercorns, green cardamom pod, star anise pod, mace flower and cloves to a clean medium bowl
  4. Stir until combined
  5. Transfer the spices to the mill jar
  6. Assemble the Compact Chopper attachment to the machine
  7. Blend until it resembles a fine powder
  8. Remove the attachment and set aside
  9. Attach the Stir Tool
  10. Add ghee to the Cooking Chef XL Bowl
  11. Lift the Cooking Chef head and fit the heat shield
  12. Heat with splashguard fitted - 1 min, 140°C, Speed OFF
  13. Then add curry leaves to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted - 2 min, 140°C, Stir 2
  15. Then add onion to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
  17. Then add tomato, coriander, green chili, kashmiri chili powder and ground turmeric to the Cooking Chef XL Bowl
  18. Cook with splashguard fitted until fragrant - 4 min, 120°C, Stir 2
  19. Transfer content of bowl to Cooking Chef XL Bowl
  20. Cook with splashguard fitted - 4 min, 120°C, Stir 2
  21. Transfer spices to Cooking Chef XL Bowl
  22. Cook with splashguard fitted - 5 min, 120°C, Stir 2
  23. Then add coconut milk, dark brown sugar, red wine vinegar and salt to the Cooking Chef XL Bowl
  24. Cook with splashguard fitted until thickened - 11 min, 110°C, Stir 3
  25. Then add lime juice to the Cooking Chef XL Bowl
  26. Mix with splashguard fitted until combined - 1 min, Stir 2
  27. Add soft rolls to a clean serving plate
  28. Top with the lamb mixture
  29. Garnish with coriander
  30. Serve
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