Keema Pav (Indian Sloppy Joe)

Step 1: Prepare Vegetables for Keema

Finely chop 1/2 yellow bell pepper (or green chili) and set aside.

Step 2: Prepare Onions for Keema

Finely chop 1/2 red onion and set aside.

Step 3: Prepare Pickled Onions

Thinly slice 1/4 red onion. In a small bowl, combine 1/4 cup water, 2 tbsp white vinegar, 1 tsp salt, and optionally 1 tsp sugar. Stir until salt and sugar dissolve. Add the sliced onions to the mixture and set aside to pickle until serving.

Step 4: Prepare Raita

In a bowl, combine 1 cup Greek yogurt (or regular yogurt) and 1/2 cup sour cream. Add 1/2 finely grated cucumber, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp chili powder, 1/4 tsp black salt, 1/4 tsp chaat masala, 1 minced garlic clove, 2 tbsp chopped cilantro (or parsley), 1 tbsp chopped green onions, and 1 tbsp chopped mint. Mix well. Season with black pepper and salt to taste. Optionally, add a dash of lemon juice for extra tanginess. Set aside.

Step 5: Prepare Garlic-Ginger Paste

Press or mince equal parts garlic and ginger (approx. 1 tbsp each) into a small bowl. Add a dash of oil and combine.

Step 6: Sauté Aromatics and Spices

Heat 1-2 tbsp ghee or oil in a pan over medium-high heat. Add the finely chopped red onions and bell peppers. Sauté until softened, about 3-4 minutes. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1/2 tsp chili powder. Stir and cook for about 30 seconds until fragrant.

Step 7: Add Garlic-Ginger Paste and Tomato Paste

Add the prepared garlic-ginger paste to the pan and stir quickly for about 30 seconds, being careful not to burn it. Add 2 tbsp tomato paste (or 1/2 cup crushed tomatoes) and cook for about 1 minute, stirring constantly, to deepen its flavor.

Step 8: Cook Ground Meat

Add 1 lb ground meat (lamb, beef, or chicken) to the pan. Break it up with a spoon and brown it. Add 2-4 oz water to help it cook and create a sauce. Stir well.

Step 9: Season and Simmer

Taste the meat mixture and add salt to taste. Add 1/2 cup frozen green peas. If desired for heat, cut open 1 serrano pepper and add it to the pan. Cover the pan (or use a pizza pan as a lid) and let it simmer on medium heat for a few minutes until the vegetables are tender and the flavors meld.

Step 10: Prepare Buns

In a separate pan or griddle, melt 2 tbsp butter over medium heat. Add 1/2 tsp garam masala and 1/2 tsp paprika to the melted butter and stir.

Step 11: Toast Buns

Slice 4 milk buns (or burger buns) in half. Place the cut sides of the buns into the spiced butter mixture in the pan. Toast until golden brown and slightly crispy, about 1-2 minutes per side.

Step 12: Assemble Keema Pav (Classic)

Place the bottom half of a toasted bun on a plate. Spoon a generous amount of the Keema (meat mixture) onto the bun. Top with a few pickled red onions and a dollop of Raita. Place the top half of the bun on top. Garnish with a sprig of fresh cilantro or mint.

Step 13: Assemble Keema Pav (Deconstructed)

Place a toasted bun on one side of a plate. Spoon a portion of the Keema (meat mixture) next to it. Add a small bowl of pickled onions and a small bowl of Raita on the side. This allows guests to assemble their own or use the bun as a scoop.

• Use yellow bell pepper instead of green chili for a milder flavor.

• Mix sour cream with yogurt for a creamier and more acidic raita, closer to traditional Indian yogurt.

• Pimp up your store-bought buns by toasting them in butter with garam masala and paprika.

• If you have the cilantro 'soapy gene', use parsley instead.

• Serve deconstructed with buns and toppings on the side for a different experience.

• Use green chili for a classic spicy flavor.

• Substitute tomato paste with crushed tomatoes.

• Use Icelandic Skyr yogurt for raita if available.

• Serve with flatbread instead of buns for a deconstructed version.