Homemade Lamb Keema Pau
with Mango Chutney, Pickled Onion and Salad
- Sulphites
- Cereals containing gluten
Keema pau is a popular Mumbai street food. Pau (also spelt pav sometimes) is the bread part of the dish - usually pan-fried in butter or ghee. It's then loaded with a spiced lamb mince (keema means minced meat) curry. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Red Onion
200 grams
Lamb Mince
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Rogan Josh Curry Paste
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
Not included in your delivery
1 tsp
Sugar for the Pickle
100 milliliter(s)
Water for the Lamb
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.
b) Halve, peel and slice the red onion as thinly as you can.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the lamb mince and half the onion. Cook until browned, 5-6 mins. Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While it cooks, pop the remaining onion into a large bowl.
b) Add the cider vinegar and sugar for the pickle (see pantry for amount).
c) Add a pinch of salt, mix together and set aside to pickle.
a) Once the mince has browned, reduce the heat to medium and stir in the rogan josh paste, tomato puree, chicken stock paste, mango chutney and water for the lamb (see pantry for amount).
b) Bring to the boil and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.
a) Meanwhile, halve the burger buns.
b) If you're using the toaster, toast the burger buns in your toaster until golden.
c) If you're using the oven, pop them into the oven to warm through, 2-3 mins.
d) Transfer the buns to your serving plates and spread the mayo (see pantry for amount) on the cut sides.
a) While the buns toast, trim the baby gem, then reserve 2 whole baby gem leaves per person. Thinly slice the rest.
b) Cut the tomato into 1cm chunks.
a) Lay the reserved baby gem leaves onto the burger bun halves.
b) Top with the keema, then the pickled onion.
c) Add the sliced baby gem and tomato to the bowl with the remaining pickling liquid. Toss together and season with salt and pepper, then serve the salad on the side.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced lamb mince and mango chutney combination is well received, with many finding the flavours bold and satisfying. Some found the dish too sweet or too acidic, and a few felt it tasted more like barbecue sauce than a curry.
- Ease of prep: Quick and straightforward to put together, making it a good option for a busy weeknight. A few found the sauce took longer than expected to reduce down.
- Suggestions: Use half the suggested water to help the sauce thicken more quickly and keep the keema from becoming too wet. If the vinegar pickle feels too sharp, reduce the quantity slightly; adding chilli flakes works well for those who prefer more heat. Consider serving with rice, a naan, or a wrap instead of the bun if you prefer a more traditional presentation.
- Next-day meals: Some felt the portion was on the smaller side as a main meal, and suggested adding chips or extra salad vegetables to make it more filling.
- Portions: Bulking out the salad with extra vegetables or serving alongside chips or wedges helps round out the meal for hungrier appetites.
