Sunday, 12 February 2017

Kheema Paav

Aka "Indian sloppy joes", a well spiced ground beef curry that exists to be served on buns. In my opinion, there's no point in making sloppy joes when kheema paav is on the menu.


  • canola oil
  • 5mL cumin seeds
  • 256mL finely chopped red onion
  • 2 large cloves garlic, finely chopped
  • 2 slices of fresh ginger, finely chopped, or 32mL ginger paste
  • 2 fresh green thai, cayenne, or serrano chilis, stems removed, finely chopped (do not remove the seeds)
  • 32mL tomato paste
  • 5mL Bin bhuna hua garam masala
  • 5mL coarse salt
  • 256g lean ground beef
  • 32mL finely chopped fresh cilantro
  • buns -- the book calls for fairly small slider-type buns, but you can make it with full size burger buns as well
  • 128mL finely chopped scallions for garnish
  1. Heat the oil over medium heat. Add the cumin seeds and let them sizzle until they turn reddish-brown and fragrant, 10-15 seconds. Immediately add the onion, garlic, ginger, and chilis. Stir-fry until the onion starts to brown around the edges, ~5 minutes.
  2. Add the tomato paste, garam masala, and salt. Reduce heat to medium low and simmer, partially covered, stirring occasionally, until the sauce develops an oily sheen, ~5 minutes.
  3. Add the ground beef, breaking it up if needed. Cook, uncovered, stirring occasionally, until the meat is browning and partly cooked, 5-10 minutes.
  4. Stir in 128mL water and continue simmering, covered, stirring occasionally, until the flavours have mingled and the beef is cooked through, ~8 minutes.
  5. Brush the buns with butter or ghee and toast them on a griddle or in a toaster oven.
  6. Fill buns with meat. Sprinkle with scallions. Insert into face.

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