Spicy Lamb Keema Pau Recipes

Steps:

• First, make the buns. Heat the milk and honey in a saucepan until steaming. Add the butter, then set aside to cool. Mix the flour, cumin, yeast and 1 tsp salt in a large bowl. Add the cooled milk mixture and stir to form a dough. Tip the dough onto a work surface and knead for 10 mins until soft and stretchy, or mix with a dough hook in a food mixer for 5 mins. Return to the cleaned bowl, cover with cling film and set aside to rise for 1-2 hrs or until doubled in size.
• Meanwhile, heat the oil in a large pan. Add the onion and cook for 5 mins until soft. Add the garlic and chilli, stir for 1-2 mins, then tip in the lamb. Brown the mince all over, breaking it up with a wooden spoon, then add the tomato purée, curry powder and flour and cook for 2-3 mins more. Add the chopped tomatoes and mango chutney along with 150ml water, season well, cover and cook for 30 mins (add some more water if the mince looks too dry).
• When the dough has risen, knock out the air and divide into eight equal pieces. Shape into balls by pinching and tucking the edges into the centre, then flip over so the smooth side is on top. Arrange on one or two baking sheets lined with baking parchment. Squash each bun a little with your palm - they should be about 8cm in diameter. Cover loosely with oiled cling film and leave to rise for 30 mins or until almost doubled in size. Heat oven to 200C/180C fan/gas 6.
• Check the consistency of the mince - it should be thicker than a ragu. If it's too runny, remove the lid and continue cooking until the sauce has reduced.
• Uncover the rolls, brush with the beaten egg and sprinkle with cumin seeds. Bake for 20-25 mins until golden brown, then transfer to a wire rack and leave to cool. If making a day ahead, store in an airtight container.
• To serve, fry the eggs to your liking. Split the buns and lightly toast the cut sides under the grill. Pile in the spicy lamb, fried eggs, coriander, shallot and carrot. Serve with extra mango chutney and tuck in with plenty of napkins to hand.

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
• Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
• Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
• Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.

Steps:

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Steps:

• 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.
• 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.
• 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.
• 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.