Mumbai Street Style Lamb Keema Pav

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.