Keema pav
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
