Spicy Mutton Keema Pav with Buttery Toasted Pav

🌶️ Spicy keema, soft buttery pav, chopped onions and a squeeze of lemon—this is comfort food with serious street-food attitude! ❤️

There are some meals that are best enjoyed messy, hot and straight from the pan. 😋

Keema Pav is one of them. The moment that spicy mutton keema starts sizzling with onions, tomatoes and masalas, you know you're in for something special.

It's perfect for a lazy Sunday brunch, a hearty dinner or one of those evenings when you want something rich, spicy and seriously satisfying.

🕒 Prep Time: 10 mins

🔥 Cook Time: 30 mins

👨👩👧👦 Serves: 3–4

⭐ Difficulty: Easy

🛒 Ingredients

For the Keema

• 500 g mutton keema
• 2 tbsp oil
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, finely chopped
• 2 tomatoes, finely chopped
• ½ tsp turmeric powder
• 1½ tsp red chilli powder
• 1½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 2 tbsp chopped coriander
• Juice of ½ lemon
• 1 tbsp butter
• 2 tbsp water, if needed

For the Pav 🧈

• 8 pav
• 3–4 tbsp butter
• ½ tsp pav bhaji masala, optional

👨🍳 Let's Make It!

1. Start With the Keema 🧅

Heat oil in a wide pan and sauté the onions until golden and soft.

Add ginger-garlic paste and green chillies. Cook until fragrant.

2. Add Tomatoes & Masala 🍅

Add tomatoes, turmeric, chilli powder, coriander powder and salt.

Cook until the tomatoes become soft and the oil begins to separate.

3. Cook the Keema 🔥

Add the mutton keema and break it apart with your spoon.

Cook over medium-high heat until the keema changes colour and starts picking up those beautiful browned bits from the pan.

4. Let It Simmer

Add a splash of water, cover and cook on low heat for 15–20 minutes, stirring occasionally.

The keema should be moist and flavourful, not swimming in gravy.

5. Finish With Butter ❤️

Add garam masala, lemon juice and coriander.

Stir in a generous spoonful of butter and let it melt into the keema.

This final butter makes all the difference! 🤤

6. Toast the Pav 🧈

Heat a tawa and add butter.

Sprinkle a little pav bhaji masala if you like, then place the pav cut-side down.

Toast until golden, crisp around the edges and beautifully buttery.

7. Serve Hot!

Pile the spicy keema onto a plate with the toasted pav.

Finish with chopped onions, lemon wedges, fresh coriander and an extra little knob of butter.

💡 Chef's Secret

For richer flavour, brown the keema properly before adding water.

And don't rush the simmering stage—the slow cooking allows the spices to work their way into the meat.

Want it fiery? 🌶️ Add extra green chillies or a little more chilli powder.

🍽️ Serve It With

Pair it with onion salad, lemon wedges, mint chutney or a chilled glass of masala chaas.

And yes, keep extra pav nearby. You'll probably need it for that last bit of keema! 😂

👨🍳 Spicy Keema. Buttery Pav. Pure Comfort.

You don't need a fancy dinner to make the evening special.

Sometimes a hot tawa, a plate of keema and extra butter are more than enough. ❤️