In Behind the Moon, food is more than just sustenance. It reveals culture, influences relationships, evokes memories, alters moods and feelings—it’s even a site of tension. Much can be revealed in food: who we are, where we come from, and what matters to us.
To bring a taste of Behind the Moon into your own home, Dhirendra, who plays Qadir Bhai – owner of Mughlai Moon, shares his Pudina (Minted) Kheema Pav Recipe—also known as a Lamb Sloppy Joe. It’s a dish full of robust, evocative flavours. We’d love to hear if you give this delicious recipe a try!
Pudina (Minted) Kheema Pav Recipe – aka Lamb Sloppy Joe
INGREDIENTS
LAMB
2 lb twice lean ground lamb
1⁄2 cup plain greek yogurt beaten
2-3 green chilli cut in slits
2 tbsp puree garlic paste
1 tbsp puree ginger paste
1 tbsp red chilli powder or to taste
1 tsp turmeric powder
1 grated nutmeg
THE SAUCE
1⁄2 cup ghee/melted butter
2 tbsp sunflower oil
*olive oil is not good as it has a low smoking point
1 bay leaf
4 cloves
4 cardamoms
6-8 black peppercorns
2 medium size red onions thinly sliced
2 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red chilli powder
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp turmeric powder
1⁄2 cup beaten plain greek yogurt
Salt to taste
1⁄2 cup chopped fresh coriander
1⁄2 cup chopped fresh mint
BRIOCHE BUNS
GARNISH
1 red onion cut in rings
2 chopped green chillies
1 tbsp fresh coriander
1 tbsp fresh mint
Juice of half lime
Salt to taste
METHOD
1. PREPARE THE LAMB
Dry fry the lamb over medium and then low heat to separate excess fat. This should partially cook the lamb.
Drain the fat then add the first 8 ingredients over low heat starting by folding the yogurt in first. Cook for about 3 minutes, then aromatise with garlic, ginger, the slit chillies, fold in the dry spices. Cook for another 30 seconds or so.
Set aside and let cool. Grate the nutmeg and fold in.
2. PREPARE THE SAUCE
Gently bring the ghee and oil to heat over low-medium heat. Add the bay leaf, cloves, cardamom, peppercorns – once they start to splutter, add the onions and raise heat to medium, cook to a pinky caramelly colour (translucent) then lower the heat. Add the garlic, ginger paste, aromatise.
Add the dry spices. Once they release their aromas, fold in the beaten Greek yogurt let and cook for about 8 minutes to a thick consistency covered on low-medium heat. Add the prepared lamb mixture and cook covered over low heat for about 10 minutes until meat is cooked through. It should be a sloppy joe consistency. If too dry add a little water and cook to thicken.
Check for salt and now season to taste.
Add the chopped coriander, mint and chillies and fold them in.
Keep warm.
3. BRIOCHE BUNS
Cut the brioches bun in half, butter the brioche buns and cook face down to caramelise a little by toasting on a griddle or oven.
4. RED ONION SALAD
Toss together all the garnish ingredients.
ASSEMBLE
Top toasted Brioche Buns with warm kheema mix, garnish with red onion salad and enjoy.
