Keema Pav Recipe With Ground Chicken or Lamb aka Indian Sloppy Joes (Instant Pot or Stovetop)

Keema Pav Recipe With Ground Chicken or Lamb aka Indian Sloppy Joes (Instant Pot or Stovetop)

Lovingly nicknamed Indian sloppy joes, kheema pav is a classic Mumbai street food dish consisting of spiced ground lamb (or chicken) traditionally served on buttered toasted rolls.

Course Main Course

Cuisine Indian

Keyword Chicken Keema, Indian Sloppy Joes, Keema Pav, Keema Pav Recipe, Kheema Pav, Kheema Pav Recipe, Lamb Keema

Prep Time 20

Cook Time 20

Servings servings

Calories 259kcal

Author Faith Gorsky

Equipment

Instant Pot (see Notes for stovetop instructions)

Ingredients

Kheema:

1 tablespoon clarified butter ghee
1 pound ground lamb or ground chicken (see Notes)
1 medium onion diced
4 cloves garlic crushed
1 inch piece fresh ginger grated
1 1/2 teaspoons garam masala spice mix
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon ground turmeric
1/2 teaspoon Indian chilli powder
1/2 cup water
4 tablespoons tomato paste

For Serving (Optional):

12 slider-sized rolls split in half
6 teaspoons salted butter
Sliced jalapeño
Minced red onion
Fresh cilantro leaves
Fresh limes cut into wedges

US Customary - Metric

Instructions

To Make the Kheema:

Sauté. Turn the electric pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee and once melted, add the ground lamb and cook until browned, about 5 minutes, stirring occasionally to break up the meat. Stir in the onion, garlic, and ginger, and cook 1 minute more. Press “Cancel” to stop sautéing.
Cook. Add the garam masala, salt, coriander, cumin, turmeric, red chile powder, water, and tomato paste, and give it a stir. Turn the pot on "Manual, High Pressure" for 5 minutes, and then let the pressure naturally release for 10 minutes before doing a quick release.

To Serve:

Toast the rolls. Butter the inside of each roll with 1/2 teaspoon butter and grill it in a skillet over medium heat.
Assemble. Divide the meat mixture between the 12 grilled rolls. Top each with sliced jalapeño, minced red onion, and fresh cilantro leaves. Serve along with fresh lime wedges to squeeze on top of the meat.

Notes

Net Carbs: 4g per serving (not including the optional ingredients for serving)
Nutrition Information: The nutritional information for this recipe was calculated for the kheema, and doesn't include the optional ingredients for serving.
Low Carb: Without the buttered rolls, this dish is low carb. To keep it low carb, serve it on keto rolls, on a bed of leafy greens, or along with steamed broccoli or cauliflower rice as a side dish.
What Type of Ground Meat: If you don’t like lamb, you can opt for ground chicken or whatever kind of ground meat you like instead. Although it might not be traditional, you can also use beef if that's your preference.
Storage: Store leftovers in the fridge for up to 4 days.

Stovetop Instructions:

Brown the meat in a large skillet over medium to medium-high heat, stirring occasionally and breaking up the meat into crumbles.
Add the onion, garlic, and ginger and cook for few minutes, stirring frequently.
Stir in the spices, water, and tomato paste.
Bring up to a boil, and then turn the heat down and cook until the liquid is evaporated and the sauce is thickened, stirring frequently.

Nutrition