- Yield : 500 gms
- Servings : 4
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
Mutton Mince with Pav bread, Irani Cafe style
Keema pav is mutton mince is served with buttered bread. The dish perhaps originated in the Irani Restaurants of Mumbai and then became popular across the country as street food. Before I decided to cooked Keema Pav for my son who wanted to have it, I tried to research and find the most authentic Keema Pav recipe. This is the one I found which comes closest to the taste I remember from my trysts at Irani Cafes in Mumbai. I did modify the recipe a bit, like I always do by blanching the tomatoes before chopping them.
Remember to pick out the khada masala from the keema before serving to make the eating experience blissful.
Irani Cafes -Trivia
There are several stories written about Iranis and Irani Cafes, but this one is really an interesting read.
In the 1890s, while escaping the great famine of Persia in which millions starved to death and hundreds fled their homeland, a long caravan of people began a desperate walk.
They crossed the Hindukush mountain range on foot, a distance that today encompasses four countries and two continents, to arrive in the land then known as Hindostan. On arrival, as along the journey, they had just one thing in mind: Survival.
It was the Iranians who migrated to India in the last 150 years or so from the Iranian provinces of Yazd and Kerman who were pivotal in setting up the chai cafes. The young men would gather in the evenings, reminiscing about their homeland, family and friends left behind, according to Mr. Mansoor. Cups of warm tea would keep the meetings flowing. It is unclear exactly when, but at some point someone at one such rendezvous decided to charge a small sum in exchange for the beverage and soon the Iranians were selling chai.
By the beginning of the 20th century, Irani cafes had sprung up on almost every prominent street corner in Bombay, Pune and Hyderabad becoming a symbol both of Iranian cultural integration and distinctiveness. Established in 1904, Kyani & Co in Mumbai, is the oldest operating Irani cafe.
- Minced meat 500 gms (Mutton keema)
- Onions 3 large, finely chopped
- Ginger 1 Tbsp grated
- Garlic 1 Tbsp crushed
- Green chilies 4 chopped finely
- Tomatoes 4 blanched, skin removed and chopped
- Cardamom 4
- Whole Cloves 3-4
- Black Cardamom 1
- Cinnamon 1" stick
- Star Anise 1
- Bay leaves 2
- Turmeric 1/2 Tsp
- Red chile powder 1/2 Tsp (or to taste
- Ground Cumin 1 Tsp
- Garam Masala 1 Tsp
- Ghee 4-5 Tbsp
- Salt to taste
- Coriander 2 Tbsp chopped finely
Heat Ghee in a heavy bottomed pressure pan and saute Cinnamon, Bay leaves, Cardamoms, Black Cardamom, Star anise and cloves for a few seconds. Add green chilies and onions, and fry till translucent
As soon as the onions start to turn translucent, add ginger and garlic. Fry for about a minute and add mutton mince, mix it well with the contents of the pan and let it fry till the water evaporates and ghee starts to surface.
Add Turmeric, Coriander powder, cumin powder and garam masala and salt to the mince and continue frying the mince on a medium flame. Keep stirring else the masala will stick to the bottom of the pan.
Add the blanched and chopped tomatoes, and fry a bit more. Then add 1/2 cup water and put the lid on pressure. Reduce the flame to low after the first whistle and cook for about 12-15 minutes before you switch off the gas.
Let the pressure drop on it's own, open the lid and fry the keema a bit more. You will see the ghee surface on top. Keep it as wet as you would like (add water if need be). The keema is never compeletly dry, and some amount of oil/water always runs off on the plate when you serve it with Pav.
Warm the pav with (or without) butter and serve alongside some salads and a cut slice of lime