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Keema pav

Published: April 23, 2015 at 4:23 PM

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Serves 2

A little effort

Total time: 30 mins

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This keema pav is based on an Indian street snack – the combination of spiced lamb and soft buttery rolls is delicious and makes comfort food with a kick.

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Make this keema pav, then check out our turkey keema curry, mutton keema, keema pie and keema meatball curry.

Ingredients

Nutrition

• vegetable oil

• 250g lean lamb mince

• 2 pods cardamom

  seeds crushed

• ½ stick cinnamon

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 onion

  chopped

• grated to make 1 tbsp ginger

• 1 clove garlic

  crushed

• 2 green chillies

  sliced

• 2 tomatoes

  chopped

• 4 small white rolls

• 25g butter

  softened

• coriander or red onion

• to serve lemon wedges

Nutrition: per serving

• kcal689
• fat35.8g
• saturates15.6g
• carbs53.8g
• fibre5g
• protein35.5g
• salt1.7g

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Method

• step 1

  Step 1

  Heat 1 tbsp oil in a frying pan. Fry the lamb until it browns and starts to crisp at the edges. Add the spices and fry for a minute, then add the onion, ginger, garlic and chillies. Season. Add the tomatoes and a good splash of water, and cook for another 10 minutes, stirring. Fish out the cinnamon.

• step 2

  Step 2

  Split and toast the rolls, then butter (or butter and fry, buttered-side-down, in a pan). Stuff the rolls with the keema, some coriander leaves and some sliced red onion. Serve with lemon wedges to squeeze over.

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