Keema pav
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- vegetable oil
- 250g lean lamb mince
- 2 pods cardamomseeds crushed
- ½ stick cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 onionchopped
- grated to make 1 tbsp ginger
- 1 clove garliccrushed
- 2 green chilliessliced
- 2 tomatoeschopped
- 4 small white rolls
- 25g buttersoftened
- coriander or red onion
- to serve lemon wedges
Nutrition: per serving
- kcal689
- fat35.8g
- saturates15.6g
- carbs53.8g
- fibre5g
- protein35.5g
- salt1.7g
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.
