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|By :Archana Mundhe|
|Diet||Low Carb, Low Fat, Low Sodium|
|Cooking Technique||Pressure Cook, Sauté|
|Prep Time||5 minutes|
|Cook Time||20 minutes|
Add 1-2 spicy green chilies for a spicier keema.
Also, when I buy the rolls or buns, I check the Sugar contents on the pack. As long as they are 2% or less the Pav does not taste overly sweet and works well with Indian curries.
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
I made it with these changes:
* lamb, which added another flavour dimension
* a shy tablespoon of freshly ground coriander – the two tablespoons called for seemed a strong ratio to the other ground spices at just a teaspoon each
* teaspoon ground cumin
* dash of cinnamon
* two teaspoons sugar
* 1/2 – 3/4 cup tinned stewed tomatoes as I didn’t have any fresh
* topped with crumbled honey goat chevre
This is a great dish it taste awesome over rice.
Delicious and quick. Great on buns or on rice
This recipe is really good and super easy. I used ground lamb and 1 tbl spoon of garam masala. I like more flavor. Plus i used 3 roma tomatoes. I think ill use 4 next time.
Made it, tasted like indian version of sloppy joes on buns. Would make it again.