Dishoom's keema pau
This Indian street snack from London restaurant Dishoom is simply spiced lamb mince in a buttered bun
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Heat 2 tbsp oil in a heavy frying pan over a medium heat and cook the onion until golden brown. Add the ginger and garlic and fry until they start to colour. Add the tomatoes and cook for five minutes. Add the spices and continue to fry, sprinkling over a little water if it begins to stick.
- Turn the heat up high and brown the lamb mince with the rest of the mixture. Turn down the heat. Add a splash of water and simmer the keema for 10 minutes. Toast the buns to golden brown and butter. To serve, put a generous amount of the keema inside each bun with some fresh coriander leaves.
PER SERVING
516 kcalories, protein 29.4g, carbohydrate 26.4g, fat 32.8 g, saturated fat 14.5g, fibre 2g, salt 1 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1854649/
http://www.bbcgoodfood.com/recipes/1854649/
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Ingredients
- vegetable oil
- 1 red onion , finely chopped
- ginger , grated to make 1 tbsp
- 3 garlic cloves , finely chopped
- 2 tomatoes , finely chopped
- ½ tsp hot chilli powder
- 1 tsp ground cumin
- 500g lamb mince
- 4 soft white rolls
- butter , softened for spreading
- coriander leaves, to garnish
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- vegetable oil
- 1 red onion , finely chopped
- ginger , grated to make 1 tbsp
- 3 garlic cloves , finely chopped
- 2 tomatoes , finely chopped
- ½ tsp hot chilli powder
- 1 tsp ground cumin
- 500g lamb mince
- 4 soft white rolls
- butter , softened for spreading
- coriander leaves, to garnish
PER SERVING
516 kcalories, protein 29.4g, carbohydrate 26.4g, fat 32.8 g, saturated fat 14.5g, fibre 2g, salt 1 g
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