Parsi Kheema Pav（在bun头上切碎的羊肉）

In a large skillet, heat the oil over medium-high until it begins to shimmer. Reduce the heat to medium. Add the cumin seeds, cracked pepper, cinnamon stick, green cardamom, and black cardamom, if using. Stir in the ginger-garlic paste, fresh ginger, and chiles. Let them sizzle for 2 to 3 seconds, then increase the heat to medium-high, add the onion, and season with salt. Cook, stirring often, until the onion is deep golden brown and no pink remains, reducing the heat if the onions begin to get too dark, 4 to 5 minutes.

Reduce the heat to medium and stir in the coriander, cumin, chile powder, and turmeric and 1 tablespoon of water and saute until the spices are toasted, about 1 minute. Add the lamb gradually, over the course of a minute, spacing it out evenly in the pan. Cook until lamb is browned on the bottom, then turn the lamb over. Continue to cook, occasionally breaking up the meat and mixing well with the onions and spices. Cook until the lamb is browned and fully cooked, about 5 minutes more.

Stir in the yogurt and continue to cook, stirring occasionally, until the lamb is glossy, about 5 minutes. Add the crushed tomato. Reduce the heat to medium to medium-low. Cook, stirring often, until the tomatoes look completely cooked, the mixture thickens slightly, and there's a sheen of oil on the surface of the lamb, about 5 to 7 minutes. Stir in the vinegar and sugar and cook, stirring often, about 2 minutes. Mix in the garam masala.

对于传统集会：盘子上的羔羊堆在盘子上。顶上洋葱，辣椒和香菜。如果您愿意，将切成薄片的洋葱在侧面放上切成薄片的辣椒。将酸橙汁挤在Keema和洋葱上。在洋葱上撒上Chaat Masala。侧面与黄油pav一起食用。

For Sloppy Jais:Spread some ketchup on the bottom half of each pav. Pile keema high on top and garnish with chopped chiles and onions. Drizzle with green chutney and the top half of each pav and serve immediately.