Keema pav

• garlic cloves↗4
• ginger↗1cm piece cm

  peeled

• lamb mince700g g

  (10-20% fat)

• vegetable oil↗2 tbsp tbsp
• curry leaves↗5-7
• onions↗2 medium

  finely chopped

• tomatoes↗2 medium

  finely chopped

• green chillies↗3

  finely chopped

• coriander leaves↗1 tbsp tbsp

  finely chopped, plus extra to serve

• Kashmiri chilli powder↗1 heaped tsp tsp

  (or mild chilli powder)

• ground turmeric↗1⁄2 tsp tsp
• coconut milk↗180ml ml
• dark brown soft sugar↗1 tsp tsp
• white wine vinegar↗2 tbsp red or tbsp
• lemon juice↗1 tbsp tbsp
• green cardamom pods↗3
• mace↗1 blade of
• cinnamon stick↗2cm
• star anise1⁄2
• cloves↗3
• black peppercorns↗4-5
• white rolls↗4 soft

  split, toasted and buttered

• red onion↗

  finely sliced

• lime↗1

  or lemon, cut into wedges

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.