Keema pav

  • serves 2
  • A little effort

This keema pav is based on an Indian street snack – the combination of spiced lamb and soft buttery rolls is delicious and makes comfort food with a kick.


Make this keema pav, then check out our turkey keema curry, mutton keema, keema pie and keema meatball curry.



  • vegetable oil
  • lean lamb mince 250g
  • cardamom 2 pods, seeds crushed
  • cinnamon ½ stick
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • onion 1, chopped
  • ginger grated to make 1 tbsp
  • garlic 1 clove, crushed
  • green chillies 2, sliced
  • tomatoes 2, chopped
  • small white rolls 4
  • butter 25g, softened
  • coriander or red onion
  • lemon wedges to serve


  • Step 1

    Step 1

    Heat 1 tbsp oil in a frying pan. Fry the lamb until it browns and starts to crisp at the edges.  Add the spices and fry for a minute, then add the onion, ginger, garlic and chillies. Season.  Add the tomatoes and a good splash of water, and cook for another 10 minutes, stirring. Fish out the cinnamon.

  • Step 2

    Step 2

    Split and toast the rolls, then butter (or butter and fry, buttered-side-down, in a pan). Stuff the rolls with the keema, some coriander leaves and some sliced red onion. Serve with lemon wedges to squeeze over.

Nutritional Information

  • Kcals 689
  • Fat 35.8g
  • Saturates 15.6g
  • Carbs 53.8g
  • Fibre 5g
  • Protein 35.5g
  • Salt 1.7g