Kid Goat Keema Pao Recipe

During the various lockdowns, we have seen many of you turn into cooking connoisseurs.

Our signature Kid Goat Keema Pao recipe, which was recently featured in Departure Magazine is the perfect mid-week or weekend recipe that you can recreate at home – find the full recipe and method below.


(Serves 4)

14 ounces goat mince
2 medium onions, chopped
3 large tomatoes, chopped
2 tsp kasoori methi
1 tbsp kashmiri chilli powder
1 tsp garam masala
3 tbsp rapeseed oil
2 tsp salt
2 tsp ginger and garlic paste
1 bunch of methi (fresh fenugreek leaves)
2 whole black cardamom pods
1 tsp turmeric powder
2 bay leaves
1 cinnamon stick
1 tsp ginger, chopped
1 tsp green chilli, chopped
1 tsp black cumin
4 tbsp single cream

For the garnish

4 tbsp potato salli (straw potatoes)
4 tsp coriander, chopped
2 tsp butter
8 pao buns
4 fried green chilis
1 Indian lemon


  1. Remove the fresh fenugreek leaves from the stalks. Add half a gallon of water to a large saucepan and bring it to the boil, then add the shredded leaves. Once the leaves have changed color, add them into a bowl of cold water and let them cool for two minutes. Then drain, squeezing out any excess water and keep aside.

2. In another pan, heat your oil and crackle the black cumin, black cardamom, cinnamon stick, and the bay leaves.

3. Add in the chopped onions and sauté until golden brown, then add the ginger garlic paste, salt, Kashmiri chilli powder, turmeric powder and the garam masala.

4. Now add your minced lamb and sauté until brown, add the chopped tomatoes and braise until the tomatoes are cooked and the masala starts to release oil on the sides of your pan.

5. Add your blanched fenugreek leaves you set aside earlier, and the kasoori methi and cook for a further 5 minutes. Finish with chopped ginger, green chilli, and cream. Serve hot and top with some finely chopped onions and salli. Garnish with chopped coriander.

6. Serve your keema alongside warm buttered pao buns, fried Indian green chilli and a wedge of Indian lemon.

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