Keema pav with shredded brussels sprouts
- December 2019
- 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
- 16.9g (5.3g saturated)
- 38.7g (6.8g sugars)
- 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
- 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).
- Toast the buns and lightly butter them. Serve the pot of keema with the warm buns on the side and let everyone tuck in.
Make the lamb mixture a day ahead and keep covered in the fridge. Reheat until piping hot, then continue with step 4.
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