Ground meat (either lamb or beef) is cooked in a sauce with tomatoes, ginger, garlic, onions, and flavorful ground spices for Kheema Pav, a common street meal in India. It is served with buns that have been lightly toasted and buttered. The Sloppy Joe is Bombay's (Mumbai's) take on the dish.

These people are the real stuff, so move over canned Sloppy Joe mix. Kheema or Keema is simply ground/minced beef, lamb, or chicken and is a well-known street snack in several regions of India, particularly Mumbai (previously Bombay). Along with tomatoes, onions, ginger, and garlic, it is cooked with. The beef is frequently cooked with peas and, on occasion, even little potato cubes. The curried minced meat is simply served in a steel plate with a soft, inexpensive white bread called a "Pav" or "Pau," a wedge of lime, and some thinly sliced onions. It is frequently served with an additional pat of butter on top. Indians consume the dish by pulling off pieces of bread and putting them in their mouths to scoop up the kheema.

The only trick to this recipe's spice powder (masala) is to utilize fresh whole spices that have been delicately roasted in a dry skillet before being ground into a fine powder. This spice mixture is simple to multiply or treble and can be kept in an airtight jar for flavoring other meat preparations.

INGREDIENTS
1.5 lbs. of ground beef or lamb
2 tablespoons of olive oil
Grated: 1 medium onion, 1/2 tsp garlic, 1/2 tsp ginger, 2 large tomatoes, 1/2 cup peas.(optional)
Salt as desired
14 cup plus more (for garnish) chopped fresh cilantro
1 wedged lime
Sliced red onion, 1 small, for serving
Sliced jalapeno, one, for serving
4 Buns
SPICES
Coriander seeds, 1 tablespoon
1 teaspoon cumin seeds
cinnamon stick, 1 inch;
4 to 5 Cloves
4 to 5 cardamom pods
Black peppercorns, 1/2 tsp.
1 1/2 teaspoons of red chili powder and 4-5 dry Kashmiri peppers
DIRECTIONS - Lightly roast each of the spices listed above over medium heat in a dry pan. Toast them until they are fragrant and a light brown, stirring frequently to prevent burning.
- Transfer the toasted spices to a coffee grinder or spice blender, let them cool, and then powder them finely.
- Warm up some olive oil in a until it is well cooked in the seasonings. approximately 15 minutes. Add a little water to the pan to help the sauce soften up if your meat is sticking to it.
- Once the peas are added, simmer them until soft for a further 5 minutes or so.
- After removing the meat from the fire, toss in the chopped cilantro and a few lime wedges.
- Serve with extra lime wedges, sliced onions, jalapenos, buttered buns, and buns that have been lightly toasted.