Keema pav with shredded brussels sprouts

Method

1. 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.
2. 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.
3. 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).
4. Toast the buns and lightly butter them. Serve the pot of keema with the warm buns on the side and let everyone tuck in.