Imagine a plate presenting the savory magic of minced mutton, marinated with a blend of aromatic spices that dance on your palate—each bite is a flavor bomb that brings a cheerful twist to the mundane. The mutton keema pav is more than just a dish; it's a celebration of textures and tastes: the succulent, spice-infused keema piled high next to golden, buttery pav buns that are just begging to be dunked in the flavorful gravy. When writing about the mutton keema pav recipe, I'm all about capturing that infectious energy that draws food enthusiasts into the narrative. From the sizzling pans to the delicate sprinkle of coriander atop, every step of the mutton keema pav recipe is a vibrant journey of aromas, sounds, and vivid colors that pop off the page. The recipe itself is approachable—mix the spices, sweat the onions, cook the mutton until it's tender, and crown it with those lovely pav buns that soak up every drop of the rich gravy. What really makes the mutton keema pav stand out is its ability to feel both timeless and on-trend. It's a dish that can spark joy at a casual brunch or up the ante at a sophisticated gathering. So if you're ready to level up your culinary game, dive into the mutton keema pav recipe. It's not just cooking; it's an adventure—a delicious and quirky dance of flavors that's as fun to make as it is to devour.

• 500 gms keema
• 6 pav
• 4 green cardamom pods
• 1 black cardamom pod
• 3 cloves
• 1 inch cinnamon
• 1 bay leaf
• 1 tsp garlic paste
• 1 tsp ginger paste
• 250 gms onion
• 350 gms tomato
• 2 tsp garam masala
• 2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tbsp butter
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 1/2 tsp salt
• 1 lime
• 3 tsp oil

• Alright, food fam, buckle up because we're about to dive headfirst into the land of mutton keema pav—a spicy, buttery dream sandwiched between pillowy pao!
• Start by heating up 3 tablespoons of vegetable oil in a pan, tossing in 4 green cardamom pods, 1 badi elaichi, 3 cloves, a 1-inch cinnamon stick, and a bay leaf for a fragrant spice party.
• Once your kitchen smells like heaven, add 250 grams of finely chopped onions and cook them until they're golden and begging for attention.
• Stir in a teaspoon each of garlic and ginger paste, letting them sizzle their way to aromatic glory before adding 4 deseeded, finely chopped green chillies for that pop of heat.
• Now, let the star of the saucy base take over—350 grams of blanched, peeled, and finely chopped tomatoes.
• Toss them in and cook until they melt into a luscious paste. It's spice o'clock, so sprinkle in 2 teaspoons of red chilli powder, 1/2 teaspoon of turmeric, 1 teaspoon of roasted cumin powder, 2 teaspoons of coriander powder, and 2 teaspoons of garam masala.
• Stir it all up like you're hyping up the flavors, and let the spices do their magic. Enter the hero: 500 grams of keema (minced mutton).
• Mix it well with the masala and let it cook on a medium flame until the mutton is tender, juicy, and perfectly infused with all that spicy goodness.
• Add 11/2 teaspoons of salt (or adjust to taste) and a splash of water if the mix looks thirsty—cook until it's the perfect consistency.
• While your keema chills on low, grab your 6 pao, slice them open, and toast them in a pan with 2 tablespoons of butter until they're golden and crispy-edged.
• Plate up your keema with a side of lime wedges, ready to be squeezed over for a zesty zing, and dive into this mutton keema pav recipe that's basically a hug for your taste buds.