If you’re visiting Mumbai and are looking to get a real taste of the city, try breakfast the way true-blue Mumbaikars have it: Keema Pav, one of the most classic breakfast dishes of Mumbai. It is like sloppy Joes with an Indian flavor. And if you are a fan of Pav Bhaji then you will most certainly like Keema Pav the meaty sibling to the vegetarian version. Spicy lamb mince served with soft buttery buns with slices of onions and lime makes it a true comfort food. A cup of piping hot Irani chai to go with it…heavely!
We had three day holiday in China for Mid-Autumn Festival. With our outing plans going bust thanks to lashing rains, reminded me of one of the days, it was pouring heavily, I was in Mumbai visiting a friend and we were craving Keema Pav. We took an auto-rickshaw all the way to Crawford market only to satisfy our morning Keema Pav craving. The Keema Pav at Gulshan_E-Iran was soooo delicious that once again I had the same urge to have it. So, i decided to re-create and re-live that “Mumbai Morning” and cheer myself and my family with some delicious home-made Keema Pav, perfect in this kind of weather.
I would love to share with you few of my favorite joints I go to whenever I’m in Mumbai. So if you are in Mumbai, love meat and want a spicy and power-packed start to the day, the best places to indulge are:
Lucky Restaurant, in the suburb of Bandra
Good Luck Café in Bandra
Gulshan-E-Iran near Crawford Market
Restaurant Rajasthan in the suburbs of Khar
I hope I have given you some ideas on where to start your Keema hunt from. And if you wish to try making at home, please follow the recipe below.
Preparation Time: 10 min
Cooking Time: 20 min
Total Time: 30-40 min
500 grams mutton or Lamb mince (Keema)
1 cup fresh green peas
1 Black cardamom
1 inch cinnamon stick
2 Bay leaves
3 medium onions, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon garlic, minced
4 tomatoes, pureed
1 tablespoon tomato paste
2 green chilies finely chopped
1 teaspoon Kashmiri Red chili powder
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
1 cup fresh mint leaves, chopped
1/2 cup fresh coriander leaves, chopped
3 tablespoon cooking Oil
Salt to taste
Butter to toast the Pav (optional)
Heat oil in a thick-bottomed pan. Add black cardamoms, cloves, cinnamon and bay leaves. Stir for 30 seconds. Add ginger, garlic and chopped chilies. Stir for a minute and add onions, sauté the onions till they are brown on the sides.
After the onions turn brown, add tomato puree, turmeric powder, chili powder, cumin powder, coriander powder and salt. Mix well, cover and let it cook on medium heat till the oil separates from the masala.
While the masala is cooking, mix the mutton mince with one cup of water in a bowl. When the masala is ready, add the minced meat along with the peas. Stir well, cover the pan and let it cook for 15 – 20 minutes on medium heat. Keep stirring at regular intervals.
Check if the Keema is cooked through and has little sauce in it. Add garam masala and chopped herbs. Give it a good mix and turn off the heat.
Prepare the Pav: slice the Pav, spread some butter and toast butter side down on a griddle or pan until crisp. Place a big helping of Keema, squeeze some lemon juice, top with onion rings and serve.
Mixing the minced meat with water before cooking prevents forming of lumps that usually happen with any kind of minced meat. The meat mixes very easily with the spices resulting in a smooth texture.