Mumbai Street Style Lamb Keema Pav
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Mumbai Street Style Lamb Keema Pav

with Pickled Onion, Chips and Baby Leaf Salad

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 Time25 minutes
Cooking time20 minutes


serving amount

400 grams

McCain Home Chips

(Contains Cereals containing gluten)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

200 grams

Lamb Mince

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Chicken Stock Paste

120 grams


20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4737 kJ
Energy (kcal)1132 kcal
Fat48.8 g
of which saturates15.3 g
Carbohydrate127.3 g
of which sugars23.8 g
Protein40.1 g
Salt4.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Small Bowl



Preheat the oven to 220°C/200°C fan/gas mark 7.

Spread the chips on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake on the top shelf, 25 mins. Turn halfway through.

Meanwhile, halve the burger buns. Halve the baby plum tomatoes.


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

Pop half into a small bowl and add the sugar for the pickle (see pantry for amount) and half the cider vinegar. Add a pinch of salt, mix together and set aside to pickle.

In a large bowl, combine the olive oil for the dressing (see pantry for amount) with the remaining cider vinegar. Add a pinch of sugar, season with salt and pepper then add the tomatoes and mix together. Set aside. 


Heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the lamb mince and the remaining onion and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

While it fries, peel and grate the garlic (or use a garlic press).


Once the lamb is cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir in the tomato puree, korma paste and garlic, fry until fragrant, 30 secs.

Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts), bring to the boil.

Once boiling, reduce the heat and simmer until the sauce has thickened, 3-4, stirring occasionally. 



While the lamb simmers, put the buns into the oven to warm through, 2-3 mins.

Once the lamb is ready, stir in the peas and cook unitl piping hot, 1 min. 

Taste and season with salt and pepper if you feel it needs it. Remove from the heat. 


Share the bun halves between your plates, spreading the butter onto the cut sides (see pantry for amount). 

Spoon the keema onto the bun halves and top with the pickled onion. 

Toss the baby leaf mix into the tomatoes and serve on the side, along with the chips.