Name: Keema Pau by Dishoom
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 15g Ginger; 25g Garlic Paste (7 Cloves); 20g Spring Onions; Handful of Coriander; Bunch of Mint; 3 Green Chillies; 1 Red Onion; 3 Tsp Ground Coriander; 100g Full Fat Greek Yoghurt; 450g Lamb Mince; 2 Bay Leaves; 1/2 Tsp Plain Flour; 50g Frozen Peas; 1 1/2 Tsp Salt; 3 Tbsp Vegetable Oil; 4 Soft Bread Buns; Knob of Butter; 1 Red Onion; Handful of Coriander Leaves; 4 Lime Wedges

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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.

Keema Pau by Dishoom

Grate the ginger and garlic using the finest section on your grater. Set aside.

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).

In a separate pan heat a glug of oil. Chop your red onion and fry over a medium heat for 5 minutes, stirring regularly. 

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.

Pour in the yoghurt and simmer for 3 minutes giving it a good stir.

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.

Add the green paste with a splash of water, mix and simmer for 20 minutes.

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

Whilst this is cooling, lightly toast your buns and chop your other red onion ready to serve.

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!

Delicious. The young-adult community who can’t afford to fly the nest due to the broken housing market, gave this the ‘f**k the Tories’ double thumbs up. One thing - don’t get carried away with the Greek yogurt as I did, otherwise you don’t get an inviting browned mince rather a different kind of and less than enticing brown mince if you catch my drift. Ultimately, in my house the rating is binary - would you have this again or not, to which the answer was ‘yes, Dad, thanks, deffo, it was sick’ (whatever that means)

The recipe method doesn't match the video recipe.

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Medium

£8-12

Indian

9 K8 A7092

Grate the ginger and garlic using the finest section on your grater. Set aside.

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).

In a separate pan heat a glug of oil. Chop your red onion and fry over a medium heat for 5 minutes, stirring regularly.

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.

Pour in the yoghurt and simmer for 3 minutes giving it a good stir.

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.

Add the green paste with a splash of water, mix and simmer for 20 minutes.

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

Whilst this is cooling, lightly toast your buns and chop your other red onion ready to serve.

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!

Dinner Party

Ginger

Gram

Garlic Paste

Garlic

Spring Onion

Coriander

Mint

Chilli

Onion

Ground Coriander

Teaspoon

Greek Yoghurt

Yoghurt

Lamb Mince

Lamb

Bay Leaf

Plain Flour

Frozen Pea

Salt

Vegetable Oil

Tablespoon

Bread Bun

Butter

Knob

Red Onion

Handful

Lime

Wedge

Curry

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