Lamb Keema Pau Style Buns
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Lamb Keema Pau Style Buns

with Mango Chutney, Pickled Onion and Salad

Tags:
Calorie Smart
Allergens:
Sulphites
•Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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 May contain Milk, Egg, Soya)

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

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Nutritional information

Energy (kJ)2545 kJ
Energy (kcal)608 kcal
Fat28.3 g
of which saturates7.6 g
Carbohydrate56.9 g
of which sugars26.2 g
Protein28.9 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Large Frying Pan
•Large Bowl

Instructions

1

a) Halve, peel and slice the red onion as thinly as you can.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once the pan is hot, add the lamb mince and half the onion, cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.

d) IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

2

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.

 

3

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 until the sauce has thickened, 5-6 mins, stirring occasionally. 

c) IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

4

a) Meanwhile, halve the burger buns.

b) Pop them into a toaster for 1 min to lightly toast (or alternatively, put in the oven for 2-3 mins). 

c) Transfer the buns to your serving plates and spread the mayo (see pantry for amount) on all the cut sides.

5

a) While the buns toast, trim the baby gem, reserve 2 whole baby gem leaves per person. Thinly slice the rest.

b) Cut the tomato into 1cm chunks. 

6

a) Lay the reserved baby gem leaves onto all the burger bun halves.

b) Top with the keema, then the pickled onion (keep the bowl and the pickling liquid).

c) To finish, add the sliced baby gem and tomato to the bowl with the pickling liquid, toss together season with salt and pepper and serve the salad on the side. 

Enjoy!