Breakfast · Indian · 15 min
Kheema Pav with Masala Omelette
- Calories
- 1086
- Protein
- 60g
- Carbs
- 134g
- Fat
- 28g
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)
Method
- 01Prepare 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.
- 02Add the ground lamb to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 03Stir in the tomato paste, garam masala, turmeric, cumin, coriander, and red chili powder. Cook for 1-2 minutes, stirring to coat the lamb evenly.
- 04Pour 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.
- 05Prepare 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.
- 06Pour the egg mixture into the hot pan and cook until set. Fold the omelette in half or roll it, and slide onto a plate.
- 07Assemble 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.
- 08Serve immediately.
Cook it with the whole plan around it
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