Keema Pav

Sunday brunches are scrumptious and a big deal in N and M’s house and Wheniate kitchen. This is the time when we are most mentally free and tend to have time for elaborate cooking. Our mothers have since long served Pav Bhaji on this day and we have always loved it to the core. Just to honor that tradition but also take it one step forward, we created our version of the now getting very famous mince mutton or keema and pavs. It warms up the winter morning!

Ingredients

500 gms of mutton mince

For margination

2 tbs of Yogurt

½ tsp red chilly powder

½ tsp of garam masala

½ tsp of salt

1 tsp of pav bhaji masala

2 tsp garlic ginger paste – freshly made

For preparation

2 onions finely chopped

2 tomatoes finely chopped

½ cup tomato puree

3 cloves

2 Bay leaves

1 cardamom

1 inch piece of cinnamon

4-5 black peppercorn

½ tsp cumin

Oil / ghee

Method

1. Marinate mutton mince for at least an hour

2. In a pan, heat oil and add cumin, cloves, cardamom, bay leaves, cinnamon, peppercorn

3. When masalas begin to roast add onions and cook them till golden brown.

4. Add tomatoes and tomato puree and cook on low flame for 4 – 5 mins or till oil begins to separate

5. Now add marinated mince mutton in it and cook on high flame for 2-3 mins. Then add 1 cup water and bring it to boil

6. Cook on low flame till water evaporates and you achieve desired consistency.

Garnish with coriander and serve it hot with pav heated with butter with some spicy green chutney on side.

Enjoy!