Dishoom's Naveed Nasir cooks the classic Keema Pau, inspired by the Radio Cafe in Mumbai. Tender, spiced lamb mince, served with hot buttered rolls.
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Serves
6
Ginger
Garlic Paste
Spring Onions
Fresh Coriander
Fresh Mint
Green Chillies
Red Onion
Ground Coriander
Greek Yoghurt
Lamb Mince
Bay Leaves
Plain Flour
Frozen Peas
Salt
Vegetable Oil
To Serve
Burger Buns
Butter
Red Onion
Fresh Coriander
Limes
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Serves
6
Ginger
Garlic Paste
Spring Onions
Fresh Coriander
Fresh Mint
Green Chillies
Red Onion
Ground Coriander
Greek Yoghurt
Lamb Mince
Bay Leaves
Plain Flour
Frozen Peas
Salt
Vegetable Oil
To Serve
Burger Buns
Butter
Red Onion
Fresh Coriander
Limes
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate the ginger and garlic using the finest section on your grater. Set aside.
Step 2.
Roughly chop your coriander, mint, 1 chilli and spring onions. Then using a hand blender, blend it all together to create a paste and set aside (this is your green paste).
Step 3.
In a separate pan heat a glug of oil. Chop your red onion and fry over a medium heat for 5 minutes, stirring regularly.
Step 4.
When the onion becomes pink in colour add your grated ginger garlic paste and cook for 2 minutes. Then add the ground coriander and cook for a further 2 minutes.
Step 5.
Pour in the yoghurt and simmer for 3 minutes giving it a good stir.
Step 6.
Now, time to add the mince. Toss your mince, salt and bay leaves together and keep stirring until browned. Then, sprinkle over your flour and give it a good stir.
Step 7.
Add the green paste with a splash of water, mix and simmer for 20 minutes.
Step 8.
Add your peas, 2 whole green chillies and leave to simmer for 15 minutes. Once this is done whack the lid on, turn off the heat and leave to sit for 10 minutes
Step 9.
Whilst this is cooling, lightly toast your buns and chop your other red onion ready to serve.
Step 10.
When the Keema is ready, split between 4 bowls and serve with a fresh wedge of lime, coriander leaves, chopped red onion, and your bread buns. Tuck in!
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