Spiced Lamb Keema with Toasted Pav

Step 1

Cut the onion in half from root to tip, then place flat-side down and slice crosswise into thin half-moon slivers about the thickness of a dime.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a knife or garlic press.

Step 3

Cut the tomato in half and scoop out the seeds with a spoon, then chop the flesh into small pieces about the size of peas.

Step 4

Heat 1 tablespoon of butter in a large skillet over medium-high heat until it melts and foams, about 45 seconds, then add the sliced onions.

Step 5

Stir the onions once every 30 seconds until they turn golden brown and smell sweet, about 4 to 5 minutes—this brings out their flavor.

Step 6

Add the minced ginger and minced garlic to the onions and stir constantly for 30 seconds until the raw smell fades and the mixture smells strongly fragrant.

Step 7

Sprinkle the garam masala and ground cumin into the pan and stir for 15 seconds, then add the ground lamb, breaking it apart with a wooden spoon as it cooks.

Step 8

Cook the lamb, stirring and breaking it into small crumbles, until it loses its pink color and turns light brown throughout, about 5 to 6 minutes.

Step 9

Add the chopped tomato and 2 tablespoons of water, then stir well, reduce heat to medium-low, and simmer until the tomato softens and the liquid mostly evaporates, about 4 to 5 minutes.

Step 10

Taste the keema and sprinkle in salt and black pepper to your preference, then stir once.

Step 11

While the keema cooks, heat the remaining 1 tablespoon of butter in a separate medium skillet over medium heat until foaming, about 30 seconds.

Step 12

Split each pav roll in half horizontally, then place the halves cut-side down in the hot butter in a single layer.

Step 13

Toast the pav until the cut sides turn golden brown and feel crisp when you tap them, about 2 to 3 minutes, watching carefully so they don't burn.

Step 14

Spoon the hot lamb keema onto a serving plate and arrange the toasted pav halves on the side.