Keema pav served with rolls and red onion

Keema pav

Name: Keema pav
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Indian
Ingredients: 4 garlic cloves; 1cm piece ginger peeled; 700g lamb mince (10-20% fat); 2 tbsp vegetable oil; 5-7 curry leaves; 2 medium onions finely chopped; 2 medium tomatoes finely chopped; 3 green chillies finely chopped; 1 tbsp coriander leaves finely 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; 3 green cardamom pods; 1 blade of mace; 2cm cinnamon stick; 1⁄2 star anise; 3 cloves; 4-5 black peppercorns; 4 soft white rolls split, toasted and buttered; red onion finely sliced; 1 lime or lemon, cut into wedges

Maunika Gowardhan

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.2 ratingsRate

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Enjoy keema pav, a favourite Indian street food. Featuring spiced lamb mince, it's served with red onions, lime and soft white rolls

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Ingredients

Nutrition

Units:

MetricUS

4 garlic cloves
1cm piece ginger

peeled
700g lamb mince

(10-20% fat)
2 tbsp vegetable oil
5-7 curry leaves
2 medium onions

finely chopped
2 medium tomatoes

finely chopped
3 green chillies

finely chopped
1 tbsp coriander leaves

finely 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

4 soft white rolls

split, toasted and buttered
red onion

finely sliced
1 lime

or lemon, cut into wedges

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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.

Recipe from Good Food magazine, June 2021

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A star rating of 4.5 out of 5.2 ratings

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