Mumbai-Style Gluten Free Turkey Keema Pav (Edit recipe)

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This incredibly flavorful "Keema Pav" recipe is the Indian version of a sloppy joe. It is a favorite street food from Mumbai, originated in the Parsi or Iranian restaurants there. Traditionally made with ground lamb, I made this with ground turkey to make it more accessible. The keema is mouthwateringly delicious and the flavors are amped up with spices, herbs and aromatics. The keema is piled onto a "pav" or a dinner roll and topped with a runny fried egg, ready for you to dig into. I used dinner rolls from Against the Grain to make this gluten free version!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

4 whole Original Rolls - Against the Grain
2 lb Ground Turkey, Can sub with Ground chicken, lamb or beef
1.5 whole Red Onion, chopped
3 cloves Garlic, minced
1 pieces Ginger Root, 1 inch piece, chopped finely
2 Tbsp Plain Yogurt, At room temperature and beaten smoothly
0.5 cup Green Peas, boiled
1 whole Egg
0.5 whole Lemon
2 Tbsp Ghee, or Oil
1.5 tsp Salt

Spices

1 tsp Whole Cumin Seed
1 whole Bay Leaf
0.5 tsp Turmeric
1 tsp ground Coriander
1 tsp Kashmiri Chili Powder, can sub with cayenne
0.5 tsp Garam Masala

Green Paste

0.5 cup Cilantro
0.25 cup Mint Leaves
0.5 cup Spinach
1 whole Jalapeño, optional for heat

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat Ghee/Oil in a pan and add cumin seeds and bayleaf, let cumin seeds splutter
Add chopped onion, garlic and ginger and saute till onion is browned
Add ground meat and saute till it is not pink. You can use a meat chopper to break up the meat
While meat is cooking, prepare the dinner rolls. In they are frozen, bake them. Split/cut into 2 halves, butter each side and toast for a few minutes on a pan
Blend ingredients under Green Paste section ( Cilantro, spinach, mint and jalapeno) with a little water to a smooth paste
Add paste to ground meat and mix in well
Add beaten plain yogurt, followed by spices - turmeric, coriander powder, garam masala and chili powder
Sprinkle with salt and mix everything well
Add boiled peas and saute for a few minutes
Squeeze juice of half a lemon and keema is ready
Fry an egg sunny side up
To assemble - take half of a dinner roll, pile ground keema on it, top with chopped onions, cilantro and a fried egg. You can cover with the other half of the roll or just serve open faced
Bite into the delicious keema pav for an incredible gastronomical experience

Notes

You can substitute ground turkey with chicken, beef or lamb I have used gluten free dinner rolls, but if you can tolerate gluten , use any soft dinner rolls The keema can also be served with rice instead of a roll in a bowl

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	407
Fat:	17 g
Carbohydrates:	11 g
Protein:	48 g
Cholesterol:	188 g
Sodium:	976 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.