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Kheema Pav

Spicy minced Lamb meat curry served with pav.

Kheema Pav
20 mins + Marinating
Preparation Time
70 - 80 mins
Cooking Time
Serves 8


  • For the Lamb

    1 kg Lamb kheema
    7 - 8 Onions medium chopped
    ½ tsp Asafetida
    3 tbsp Ghee
    2½ tsp Salt
    1 tsp Turmeric Powder
    4 tsp Red Chili Powder
    3 tbsp Yogurt
    5 cups Water

    For the Masala

    15 Garlic cloves
    10 gms Ginger
    1 Star anise
    1 Black Cardamom
    3 tsp Fennel Seeds (Sauf)
    20 Black Peppercorns
    2 Cinnamon sticks (1 inch each)
    6 Cloves
    3 tsp Cumin Seeds (Jeera)
    6 tsp Coriander Seeds
    1 Mace
    1 tsp Oil
    2 tbsp Yogurt
    2 tsp Sugar
    5 tsp Water
    2 Bay Leaves



Wash and clean the minced lamb. Marinate it with salt, red chili powder, turmeric powder and
yogurt. Let it marinate atleast for half an hour. You can marinate it in the refrigerator overnight
for best results.

To make the masala, add all the ingredients in a blender and make a thick paste.

Chop the onions finely.


In a large cooking pot, heat the ghee. Once the oil is hot, add the asafetida and the chopped
onions. Let it cook on medium heat till the onions turn golden brown in color.

Add the masala, mix it well with the onions and cook for 2 – 3 minutes on medium heat.

Add the marinated mince lamb. Mix it all together. Cover the pot and let it cook for 15 – 20
minutes. Cover the pot with a plate and add some water in the plate. Add more water if it

Add the water (5 cups) to the kheema and mix. Let it cook for another 40 - 50 minutes, till
the meat is cooked. Do a taste test. Add salt or chili powder if required. Garnish with chopped
coriander leaves and serve hot with pav, roti, parath, pooris or rice.