![Keema pav Keema pav served with rolls and red onion](https://images.immediate.co.uk/production/volatile/sites/30/2021/05/Kheema-Pau-150310e.jpg?quality=90&resize=556,505)
Keema pav
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
- 4 garlic cloves
- 1cm piece gingerpeeled
- 700g lamb mince(10-20% fat)
- 2 tbsp vegetable oil
- 5-7 curry leaves
- 2 medium onionsfinely chopped
- 2 medium tomatoesfinely chopped
- 3 green chilliesfinely chopped
- 1 tbsp coriander leavesfinely chopped, plus extra to serve
- 1 heaped tsp Kashmiri chilli powder(or mild chilli powder)
- 1⁄2 tsp ground turmeric
- 180ml coconut milk
- 1 tsp dark brown soft sugar
- 2 tbsp red or white wine vinegar
- 1 tbsp lemon juice
For the spice powder
- 3 green cardamom pods
- 1 blade of mace
- 2cm cinnamon stick
- 1⁄2 star anise
- 3 cloves
- 4-5 black peppercorns
To serve
Nutrition: Per serving
- kcal643
- fat40g
- saturates21g
- carbs32g
- sugars8g
- fibre4g
- protein38g
- salt1g
Method
step 1
Put all the spice powder ingredients into a spice or coffee grinder and blitz to a fine powder. Blitz the garlic and ginger to a fine paste using a food processor, then tip into a bowl with the lamb mince and stir well to combine. Set aside.
step 2
Heat the oil in a heavy-bottomed frying pan over a medium heat. Add the curry leaves and let them sizzle for a couple of minutes. Tip in the onions and fry for 5-7 mins until softened and light brown. Add the tomatoes and fry over a medium heat until they can be mashed slightly with the back of a spoon (about 5 mins). Stir in the chillies, coriander, chilli powder and turmeric, frying for a couple of minutes.
step 3
Add the marinated lamb and keep stirring over a medium heat, breaking down the mince to make sure there are no lumps. Cook for 5 mins, then add 150ml water. Bring to the boil, then simmer on a low heat with the lid half-covering the pan. Cook the lamb for 20 mins or until it’s almost absorbed all the water.
step 4
Mix in the coconut milk and powdered spice mix, and simmer for 5-7 mins. Add the sugar, vinegar and seasoning, and stir well. Cook for another 5 mins, then turn the heat off and garnish with the extra coriander and lemon juice. Serve warm with the toasted, buttered rolls, red onion and lime wedges.