Mumbai Street-Style Spiced Minced Meat with Buttered Rolls

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A beloved Mumbai street-food classic, this dish features juicy minced lamb simmered in a robust tomato-onion masala with warming spices, served alongside butter-toasted soft rolls. Each bite balances the rich, savory keema with the pillowy, lightly crisp pav for an irresistible handheld meal.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 7 gSugar
• 32 gProtein
• 720 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 16 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Spiced Minced Meat

• 500 g minced lamb (keema), preferably with some fat
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped
• 3 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon pav bhaji masala
• 1 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon lemon juice

For Serving

• 8 soft pav rolls (Indian dinner rolls), sliced horizontally
• 4 tablespoons softened butter
• 1 small onion, sliced into rings
• 1 lemon, cut into wedges

Directions

1. Heat oil in a heavy skillet over medium heat, add cumin seeds, and let them splutter for about 20 seconds.
2. Add the chopped onions and sauté until deep golden brown, 6 to 8 minutes, stirring occasionally.
3. Stir in the ginger-garlic paste and green chilies and cook for 1 to 2 minutes until the raw aroma disappears.
4. Add the chopped tomatoes along with turmeric, red chili powder, coriander powder, cumin powder, and pav bhaji masala. Cook, mashing occasionally, until the mixture thickens and oil begins to separate at the edges, about 6 to 7 minutes.
5. Add the minced lamb, breaking up any clumps with a spoon, and cook on medium-high heat for 10 to 12 minutes until the meat is browned and cooked through with no pink remaining.
6. Stir in the garam masala, salt, and 1/4 cup water; reduce heat and simmer for 4 to 5 minutes until the keema is moist but not soupy. Finish with lemon juice and chopped coriander.
7. Meanwhile, generously butter both cut sides of each pav roll and toast them cut-side down on a hot tawa or griddle until golden and crisp, about 1 to 2 minutes per batch.
8. Spoon the hot keema into a serving bowl, pile the buttered pav alongside, and serve immediately with sliced raw onion rings and lemon wedges for squeezing over the meat.

Cook’s Notes

• Choose minced meat with about 15 to 20 percent fat for the juiciest, most flavorful keema; lean meat turns dry.
• Toast the pav on a hot tawa just before serving so the rolls stay warm and the butter melts into the crumb.
• For a thinner gravy that soaks into the pav, add an extra 1/2 cup water when simmering the keema.
• A pinch of sugar balances the acidity of the tomatoes and is a signature touch in many Mumbai street stalls.
• Serve with a chopped raw salad of onion, tomato, and cilantro for an authentic roadside experience.

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