How To Make Kheema Pav

Ingredients (4 servings)

700g chopped lamb

4 cloves of garlic

½ "piece of ginger

2 tablespoons vegetable oil


5-7 curry leaves

2 medium onions, finely chopped

2 medium tomatoes, finely chopped

3 green peppers, finely chopped

1 tablespoon finely chopped coriander leaves

1 teaspoon of Kashmiri chili powder

½ c. Turmeric tea powder

180 ml of coconut milk

1 teaspoon dark brown sugar

2 tablespoons vinegar

Salt to taste

Fresh chopped coriander to decorate

1 tablespoon lemon juice

for powdered spices;
3 green cardamom teeth

1 blade of dough

Cinnamon stick 1 "

½ star of anise

3 teeth

4-5 black pepper

Method

1 - Add all the ingredients of the spice powder in a coffee grinder and mix into a fine powder. Mix the ginger and garlic in a thin dough, mix with the lamb mixture and set aside while you start preparing the curry.

2 - Heat the oil in a heavy-bottomed saucepan. Add the curry leaves and let them creak. Tilt onions and fry for 5 to 7 minutes until softened and browned.

Now add the chopped tomatoes and fry over medium heat until they can be lightly crushed with the back of the spoon (5 minutes longer).

 At this point, add green peppers, chopped coriander, chili powder and turmeric powder. Stir well to cook the spices for a few minutes and add the chopped marinated lamb.

3 - Continue stirring over medium heat and break the lamb to make sure there are no lumps mixed in all the spices. Cook for 5 minutes then add 150 ml of water. Bring to a boil and simmer; Bake with the lid covering the pan halfway.

 You want the lamb to cook for about 20 minutes until it has almost absorbed all the water. Kema Pau (3)


4 - Now add the coconut milk and the powdered spice mixture. Simmer another 5-7 minutes. Finally, add the sugar, vinegar and salt. Mix well Cook another 5 minutes.

Turn off the heat, decorate with coriander and lemon juice. Serve hot with soft cobbles and fresh salad.

How To Make Kheema Pav #  Kheema Pav #