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Keema pav with shredded brussels sprouts

Name: Keema pav with shredded brussels sprouts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6-8
Cuisine: Indian recipes
Ingredients: Vegetable oil for frying; s32 onions, finely chopped; 3 garlic cloves, grated; s35cm piece fresh ginger, grated; 200ml tomato passata; 600g British lamb mince; 1 tsp chilli powder; 1 tbsp garam masala; 1 tsp cumin seeds; 200g brussels sprouts, finely shredded; 1 tbsp runny honey; Juice 1 lemon; ½ bunch fresh coriander, chopped; s2 s32 green chillies, halved, de-seeded and finely sliced; 6-8 soft white buns; Large knob of butter

Published: 5 Dec 19
Updated: 18 Mar 24

”Keema pav – spiced-up lamb mince served on a bun – is an Indian classic and, with a seasonal addition of brussels sprouts, makes a hearty party offering.” – Georgina Hayden

Easy
December 2019

Test kitchen approved

Serves 6-8
Hands-on time 20 min, simmering time 15 min

”Keema pav – spiced-up lamb mince served on a bun – is an Indian classic and, with a seasonal addition of brussels sprouts, makes a hearty party offering.” – Georgina Hayden

Nutrition: For 8

Calories: 411kcals
Fat: 16.9g (5.3g saturated)
Protein: 23.8g
Carbohydrates: 38.7g (6.8g sugars)
Fibre: 4.4g
Salt: 0.8g

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Ingredients

Vegetable oil for frying
2 onions, finely chopped
3 garlic cloves, grated
5cm piece fresh ginger, grated
200ml tomato passata
600g British lamb mince
1 tsp chilli powder
1 tbsp garam masala
1 tsp cumin seeds
200g brussels sprouts, finely shredded
1 tbsp runny honey
Juice 1 lemon
½ bunch fresh coriander, chopped
2 green chillies, halved, de-seeded and finely sliced
6-8 soft white buns
Large knob of butter

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Method

Put a sauté pan over a medium heat and add a glug of oil. Add the onions and cook for 5 minutes until starting to soften. Add the garlic and ginger, cook for a minute, then stir in the passata and cook for 5 minutes.
Add the lamb to the pan, sprinkle over the chilli powder, garam masala and cumin seeds, then season generously. Turn up the heat and start to break up the meat with a wooden spoon. Add 200ml freshly boiled water with the shredded sprouts, reduce the heat to low, cover and cook for 15 minutes more.
When the lamb is ready, remove the lid, drizzle with the honey, then simmer uncovered for a few minutes until you have a thick gravy. Add the lemon juice, adjust the seasoning, then sprinkle with the coriander and sliced chillies (see Make Ahead).