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The Keema Pav Burger/ Indian Lamb Sloppy Joes served on a wooden board.
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Keema Pav Burger | Indian Lamb Sloppy Joes

Keema Pav Burger recipe or Indian Lamb Sloppy Joes which can be easily made at home to use leftover keema and will remind you of Mumbai's Irani Cafes
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 Portions
Author: Richa

Ingredients

For the Keema

  • 500 grams Ground Lamb or any other meat of your choice
  • 1 tablespoon Ghee or Oil
  • 1 Bayleaf
  • 3 Cloves
  • 3 Cardamoms
  • 1 inch Cinnamon stick
  • 1 teaspoon Peppercorns
  • 2 Onions finely chopped
  • 1 Green Chili finely chopped
  • 1 teaspoon Ginger Garlic paste
  • 2 Tomatoes finely chopped
  • 1/2 cup Tomato puree
  • 1 teaspoon Chili Powder Kashmiri Red or Paprika
  • 1/2 teaspoon Turmeric Powder Haldi
  • 1 tablespoon Coriander Powder Dhaniya Powder
  • 1 teaspoon Jeera or Cumin Powder
  • 1 teaspoon Garam Masala Powder
  • 1/2 cup Green Peas
  • 1 Potato chopped
  • Salt to taste

For the Burger/ Pav

  • 4 Buns Slider or Pavs
  • 1 Onion large, sliced
  • 1/4 cup Vinegar
  • 4 Eggs
  • 1 teaspoon Butter
  • Coriander Leaves for topping
  • Salt to taste

Instructions

  • Start by making the keema. In a pressure cooker, heat ghee or oil and add all the whole spices. Saute for a minute and add onions, green chili and ginger garlic paste. Once the onions are translucent, add tomatoes and tomato puree. Cook this for 10-15 minutes till the tomatoes look like they are melting and can squashed easily into a pulp. Add keema and the rest of the ingredients along with 1/2 cup water. Pressure cook for 5-6 whistles. Switch off the flame and let the pressure release naturally. If the keema looks a bit watery, cook till all the water has evaporated and the keema is dry.
  • In the meanwhile, soak onions in the vinegar and leave them in a refrigerator for at least half an hour to pickle them.
  • Once ready to assemble the burgers, cook the eggs sunny side up in the butter to your taste. I love cooking my eggs in my cast iron pan as the heat from the pan gives the crispest edges.
  • To assemble the burgers, slice the buns in half, spoon 1/4 cup keema mixture in between the buns, top with pickled onions, a fried egg and a few coriander leaves.
  • You may be left with extra keema, which can be refrigerated or cooled and frozen for up to a month.

Notes

  1. Meat: I've used minced lamb meat for this recipe. You can also use minced beef or minced chicken. The cooking time may vary slightly depending on the meat you choose.
  2. Tomatoes: Finely chop the tomatoes and let cook until soft and mushy. This acts as the base for the keema masala and is very important for the texture. 
  3. Vegetables: I've used green peas and potatoes in this masala. You can also add carrots, bell peppers and beetroot to make it a more wholesome meal.  
  4. Storage: Once cooled, this masala can be stored in an airtight container in the freezer up to a month. 

Nutrition

Calories: 761kcal | Carbohydrates: 61g | Protein: 36g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 265mg | Sodium: 489mg | Potassium: 983mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1192IU | Vitamin C: 37mg | Calcium: 116mg | Iron: 16mg