Mughal India and Persia. Keema (from the Turkish kiyma — minced meat) reflects the Persian and Central Asian influence on Mughal court cuisine. The spiced mince tradition spans from Turkey (kofte) through Iran (ghormeh sabzi) to Pakistan and India. Keema pav — the Mumbai street food version — is a specifically Indian innovation.
Keema (spiced minced meat) is one of the most versatile preparations in Indian cooking — minced lamb (or beef or chicken) cooked with onion, tomato, ginger, garlic, and whole spices until the mince is fully cooked through and the sauce reduced to a rich, oily, clingy consistency. Keema matar (with peas) is the most common version. Served in toasted rolls (keema pav) it is Mumbai's most beloved street food.
Keema pav: keema served in toasted, butter-grilled pav rolls (soft white rolls), the Mumbai street food tradition. Or with chapati and raita for the home meal. For wine: a structured, tannic Shiraz or Malbec stands up to the spiced lamb.
{"Minced lamb: 20-25% fat content — lean mince lacks the richness that makes keema satisfying","The bhuna: cook onion to deep golden (not pale) before adding the ginger-garlic paste, then cook until the oil separates — this base cannot be rushed","Add the mince to the bhuna: break up any lumps immediately with a spoon and cook, stirring, over high heat until all the pink is gone and the mince begins to stick and caramelise on the pan base","Whole spices: cloves, green cardamom, and a cinnamon stick bloomed in oil before the onion","Tomato: 2 medium tomatoes, finely chopped — cooked down until the oil separates before the mince is added","Finish: peas added in the final 5 minutes, garam masala and fresh coriander off heat"}
The moment where keema lives or dies is the initial mince sear — when the mince hits the hot bhuna base, it must be cooked over high heat and stirred constantly to break up any lumps. Within 5-7 minutes, the mince should be fully browned and the pan bottom should show caramelisation. Deglaze with a tablespoon of water if sticking excessively. This caramelisation is the depth in the final keema.
{"Under-cooked onion base: the keema will taste raw and one-dimensional","Not cooking the mince at high heat initially: low heat produces steamed, grey mince rather than browned, caramelised mince","Too much water: keema should be semi-dry — watery keema is a different, inferior dish"}