Homemade Lamb Keema Pau

Name: Homemade Lamb Keema Pau with Mango Chutney, Pickled Onion and Salad
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Red Onion; 200 grams Lamb Mince; 15 milliliter(s) Cider Vinegar; 50 grams Rogan Josh Curry Paste; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 40 grams Mango Chutney; 2 unit(s) Burger Buns; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Medium Tomato; 1 tsp Sugar for the Pickle; 100 milliliter(s) Water for the Lamb; 2 tbsp Mayonnaise

with Mango Chutney, Pickled Onion and Salad

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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.

Tags:

New

Allergens:

Schwefeldioxide und Sulfite

•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

200 grams

Lamb Mince

15 milliliter(s)

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

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: 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

Nutritional information

Energy (kJ)2806 kJ

Energy (kcal)671 kcal

Fat31.1 g

of which saturates8.3 g

Carbohydrate67 g

of which sugars29.8 g

Dietary Fibre7 g

Protein29.1 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Large Bowl

Instructions

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!