Parsi Keema Pav (Curried Minced Lamb On Buns)

foodandwine.com

Sara H

use ground beef instead

subheading: For the Parsi Keema:

2 tablespoons vegetable oil, such as grapeseed

1 tablespoon cumin seeds

1 teaspoon cracked black pepper

1 cinnamon stick

1 green cardamom pod

1 black cardamom pod (optional)

2 tablespoons store-bought ginger-garlic paste

1 tablespoon minced fresh ginger

1 tablespoon finely chopped green chile (serranos work fine)

2 cups chopped red onion

Kosher salt, for seasoning

2 teaspoons ground coriander

2 teaspoons cumin powder

1 teaspoon red chile powder, such as kashmiri chile powder

1 teaspoon turmeric

1 pound ground lamb

½ cup plain whole-fat yogurt

1 can (14.5 ounces) or 1 box (17.2 ounces) canned crushed tomatoes

1 teaspoon rice wine or white distilled vinegar

1 teaspoon liquid jaggery or granulated sugar

1 teaspoon garam masala

subheading: For the Traditional Plating:

White onions, chopped and sliced

Green chiles, chopped and sliced

Chopped fresh cilantro

Lime wedges

Chaat masala

12 pav or dinner rolls, split

1 tablespoon butter

subheading: For the Sloppy Jai's:

12 pav or dinner rolls, split

Maggi ketchup

Chopped white onions

Chopped green chiles

Chopped fresh cilantro

Green chutney

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer