Homemade Lamb Keema Pau

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.