Lamb Keema Pav & Gunpowder Potatoes

Boil a kettle

Cut the waxy potatoes (skins on) in half

Chop the green beans in half

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15 min or until almost fork-tender 

Once almost tender, add the green beans and cook for 3-4 min or until cooked with a slight bite

Meanwhile, heat a large, wide-based pan (or griddle if you have one) over a medium-high heat

Cut the brioche rolls in half

Once hot, add the brioche, cut-side down, and cook for 3 min or until toasted and charred, then set them aside until serving and save the pan for later

Meanwhile, peel and finely chop the garlic

Return the pan to a medium heat

Once hot, add the lamb mince and cook for 4-5 min or until starting to crisp, breaking it up with a wooden spoon as you go

Once crispy, crumble in the chicken stock cube[s], add the garam masala and cook for 2-3 min further or until fragrant

Add the chilli jam and cook for 1 min further or until sticky – this is your lamb keema

Meanwhile, chop the coriander finely including the stalks (reserve some leaves for later!)

Peel and finely slice the shallot[s]

Once cooked, drain the potatoes and green beans and set them aside to steam dry

Return the pot to a medium heat with a large knob of butter

Once melted, add the chopped garlic, fennel seeds, cumin and chilli flakes (Can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Once fragrant, add the drained potatoes, green beans and chopped coriander 

Season with a generous pinch of salt and cook for 3-4 min or until everything's fully coated in all the spices – these are your gunpowder potatoes