> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Mutton Keema Pav - URL: https://onesandwich.com/mutton-keema-pav/ - Published: 2026-05-17T05:30:36.000Z - Updated: 2026-05-26T13:39:37.000Z - Description: Goat/lamb mince keema with pav. - Author: Andrew Lekashman - Tags: India, Split Roll Sandwiches, Pav & Pao, #auto-imported **馃嚠馃嚦 India** 路 Family: [Pav & Pao](https://onesandwich.com/tag/pav/) 路 Region: Mumbai 路 Heat: Mixed 路 Bread: pav 路 Proteins: mutton --- Ingredients pav 路 mutton 路 onion 路 tomato 路 ginger 路 garlic 路 green chili 路 garam masala Mutton Keema Pav is goat or lamb mince *keema* served with *pav*, a Mumbai counter staple that pairs a wet, spiced mince with soft bread rolls. The angle is the gravy: unlike the dry minced fillings inside rolls and cutlets, *keema* here is deliberately loose and saucy, a stew you tear bread into and mop up rather than a unit you wrap. The *pav* is the tool, soft, slightly sweet, pull-apart rolls used to soak and scoop. It is served from *tava* counters and small eateries, plated and warm, eaten with the hands by tearing the bread and dragging it through the mince. The build is two parallel components brought together at the end. Goat or lamb mince is cooked down with onion, ginger, garlic, tomato, green chili and a warm masala until the fat renders and the mince sits in a thick, oily, brick-red gravy, often loosened with a little water and finished with fresh coriander and a squeeze of lime. The *pav* is split and griddled cut-side down on a hot *tava* with a film of butter until the faces are golden and crisp at the edges while the crumb stays soft. The two arrive side by side: a bowl or mound of *keema*, the toasted *pav* alongside, raw onion and lime to cut the richness. Good execution shows in mince that is well-browned and deeply spiced with a distinct goat or lamb flavor, a gravy with body rather than a thin watery slick, and *pav* that is buttered and crisped fresh so it holds up to dunking without disintegrating. Sloppy versions serve a greasy, under-seasoned mince, a gravy that is either dry and tight or thin and bland, or cold untoasted bread that goes to paste on contact. Variation runs along richness and heat. A heavier butter hand on both the *keema* and the *pav* makes it indulgent; cutting the butter and pushing the chili and onion makes it sharper and leaner-tasting. Some counters fold a boiled egg or peas into the mince; others keep it strictly meat and gravy. The wet, scoopable *keema* is exactly what distinguishes this from the dry mince packed into a frankie or roll, where the filling has to stay contained. The closely related fried, layered potato-and-pea mix served the same way, *pav* with a dry-spiced filling, deserves its own article rather than being crowded in here. The defining gesture of *keema pav* is the dunk: soft buttered bread driven into a rich goat or lamb gravy, again and again, until both are gone. --- ## More from this family Other [Pav & Pao](https://onesandwich.com/tag/pav/) sandwiches in India: - [Akuri Pav](https://onesandwich.com/akuri-pav/) - [Beef Chilli Fry Pao](https://onesandwich.com/beef-chilli-fry-pao/) - [Beef Keema Pav](https://onesandwich.com/beef-keema-pav/) - [Bhaji Pav](https://onesandwich.com/bhaji-pav/) - [Bhajji Pav](https://onesandwich.com/bhajji-pav/) - [Bhurji Pav](https://onesandwich.com/bhurji-pav/) - [Bun Maska with Chai](https://onesandwich.com/bun-maska-with-chai/) - [Bun Maska](https://onesandwich.com/bun-maska/) [See all Pav & Pao sandwiches 鈫抅(https://onesandwich.com/tag/pav/)