breakfast

Kheema Pav with Masala Omelette

Name: Kheema Pav with Masala Omelette
Ingredients: 6 oz (170 g) Ground Lamb; 1/2 cup (80 g) Onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ginger, grated; 1 tbsp (17 g) Tomato Paste; 1 tsp (2 g) Garam Masala; 1/2 tsp (1 g) Turmeric Powder; 1/2 tsp (1 g) Cumin Powder; 1/2 tsp (1 g) Coriander Powder; 1/4 tsp (0.5 g) Red Chili Powder; 1/4 cup (59 ml) Water; 2 (120 g) Whole Wheat Pav (Bread Rolls); 2 large (100 g) Eggs; 1/4 tsp Salt; Pinch Black Pepper; 1 tsp (5 ml) Olive Oil; 2 tbsp (6 g) Cilantro, chopped (for garnish)

Nutrition

1086

kcal

Calories

Protein

134

Carbs

Fat

AI Insight

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Ingredients(17)

Ground Lamb6 oz (170 g)

Onion, finely chopped1/2 cup (80 g)

Garlic, minced2 cloves (6 g)

Ginger, grated1 tsp (2 g)

Tomato Paste1 tbsp (17 g)

Garam Masala1 tsp (2 g)

Turmeric Powder1/2 tsp (1 g)

Cumin Powder1/2 tsp (1 g)

Coriander Powder1/2 tsp (1 g)

Red Chili Powder1/4 tsp (0.5 g)

Water1/4 cup (59 ml)

Whole Wheat Pav (Bread Rolls)2 (120 g)

Eggs2 large (100 g)

Salt1/4 tsp

Black PepperPinch

Olive Oil1 tsp (5 ml)

Cilantro, chopped (for garnish)2 tbsp (6 g)

Instructions

Prepare the Kheema: Heat 1 tsp olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the ground lamb to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.

Stir in the tomato paste, garam masala, turmeric, cumin, coriander, and red chili powder. Cook for 1-2 minutes, stirring to coat the lamb evenly.

Pour in the water, bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, allowing the flavors to meld. Season with salt to taste.

Prepare the Masala Omelette: In a small bowl, whisk the eggs with salt and pepper. Heat 1/2 tsp of the remaining olive oil in a non-stick pan over medium heat.

Pour the egg mixture into the hot pan and cook until set. Fold the omelette in half or roll it, and slide onto a plate.

Assemble the dish: Slice the pav rolls in half horizontally. Spoon a generous portion of the kheema onto the bottom half of each roll. Top with the masala omelette. Garnish with chopped cilantro.

Serve immediately.