Keema Pav is India’s answer to the Sloppy Joe. A saucy minced meat curry served alongside hot buttered toasted buns which are used for scooping the curry or building a juicy flavour-packed sandwich.

Flavoured with both whole and ground spices, and tons of fresh herbs, this dish is a favourite at my house, and I hope it becomes one of yours too 😀

Full recipe listed below. I hope you enjoy this video 🙂


2 tbsp, Vegetable Oil
1 Bay Leaf
2 Cloves
1/2 tsp, Black Peppercorns
1 Stick Cinnamon
1 medium Onion, finely chopped
1 tbsp, Dried Fenugreek Leaves (Kasoori Methi)
2 Thai Green Chillis, split lengthwise
1/2 tbsp, finely grated Ginger
1/2 tbsp, finely grated Garlic
2 tbsp, Butter
1/4 cup, finely chopped Coriander
1/4 cup, finely chopped Mint
1 large Tomato, finely diced
1/4 tsp, Cayenne Chilli Powder
1/4 tsp, Turmeric
1 lb, Minced Lamb (Or Chicken/Turkey/Beef/Pork/Tofu)
Salt to taste
1 cup, Water

Butter for brushing the buns
Burger Buns
Chopped Coriander to garnish


Pour vegetable oil into a large frying pan and heat on medium. Add bay leaf, cloves, black peppercorns, and cinnamon and cook for 10-15 seconds or until the cloves have just puffed up.

Next add the onions and cook until soft and golden in colour. Then add the dried fenugreek leaves, chillies, ginger and garlic and sauté for 30 seconds until fragrant.

Add butter to the pan followed by chopped coriander and mint, and sauté to soften for 15 seconds.

Increase heat to medium-high, and add tomatoes to pan. Cook tomatoes for 10-12 minutes until they become jammy in texture, and the fats in the pan belong to separate along their perimeter.

Season tomato mixture cayenne chilli and turmeric, and stir to incorporate.

Increase heat to high and add in minced lamb, and salt to taste. Fold tomato mixture into lamb, and cook until lamb has cooked through and excess moisture has evaporated.

Add water to pan, and cook until a bubbly saucy curry forms.

Brush burger buns with butter on both sides and toast in a hot pan until golden on both sides. Serve alongside keema with finely chopped onions and fresh coriander to garnish. Enjoy! 🙂


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