Kheema Pav (Mumbai Spiced Lamb Mince with Buttered Rolls)
Mumbai street food at home: soft, spicy lamb mince with peas, scooped up with toasted buttered rolls.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Fry the cumin seeds for 20 seconds, then add the onion and cook for 8 minutes until golden.
8 min - 2
Add the ginger garlic paste and cook for 1 minute. Add the lamb mince and fry over a high heat for 8 minutes, breaking it up with a spoon, until all the liquid has cooked off and it starts to brown.
8 min - 3
Stir in the tomatoes, ground coriander, chilli powder and turmeric and cook for 5 minutes until the tomatoes collapse.
5 min - 4
Pour in 250 ml of your ready made curry base sauce (see the base recipe), bring to a simmer and cook for 15 minutes, stirring now and then. Add the peas for the last 3 minutes.
15 min - 5
Stir in the garam masala, lemon juice and salt. Taste and adjust. Keep warm over a low heat.
- 6
Split the rolls and toast them cut side down in a frying pan with the butter for 1 to 2 minutes until golden and crisp.
- 7
Spoon the kheema into bowls, scatter over the red onion and coriander and serve with the warm rolls.
Tips
- Let the mince brown before adding the spices. The browning gives the kheema its savoury depth.
- In Mumbai the rolls (pav) are soft and slightly sweet. Any soft white dinner roll works well. Check the label if you need them to be free from milk or egg.
- For a gluten free version, serve the kheema with rice or gluten free rolls instead.
- A squeeze of lemon at the table lifts the whole plate.
Storing and freezing
Cool the kheema quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through. Toast fresh rolls just before serving.
Questions
What is kheema pav?
Kheema is spiced minced meat and pav is a soft bread roll. It is a classic street food in Mumbai, often eaten for breakfast or a quick dinner.
Can I use beef or turkey mince?
Yes. Beef mince works in exactly the same way. Turkey mince is leaner, so add an extra tablespoon of oil.
Can I freeze the kheema?
Yes, it freezes very well for up to 3 months in portions. Thaw overnight in the fridge and reheat until steaming hot all the way through.
More made with curry base sauce (onion and tomato)
Lamb Kofta Curry in Onion and Tomato Gravy
DFEFNFKeema Cottage Pie (Spiced Lamb Mince Pie)
GFEFNFPork Dopiaza with Double Onions
GFDFEFSalmon Tikka Masala
GFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
