Lamb Keema Pav With Turmeric Roast Potatoes
Lamb keema is central to Mumbai's street food scene. To make our version, you'll serve spiced lamb in fluffy brioche buns, with turmeric roast potatoes and a tomato and red onion salad to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Chop your potatoes (skins on) into bite-sized pieces and add to a baking tray (or two!)
Drizzle with vegetable oil, then add your ground turmeric with a pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 30-35 min or until crisp and cooked through – these are your turmeric roast potatoes
Peel and finely dice half your red onion[s]
Slice the remaining red onion as finely as you can
Dice your tomato[es]
Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften
While the onion softens, peel and finely chop (or grate) your garlic
Once the onion has softened, add the chopped garlic with your ground cumin, ground coriander and half the chopped chilli (can't handle the heat? Go easy!) and cook for 1-2 min further or until fragrant
Once fragrant, add your tomato paste to the pan with your chicken stock mix
Increase the heat to high, then add your lamb mince and cook for a further 4-5 min or until browned all over, breaking it up with a wooden spoon as you go
Tip: Spoon off any excess fat that may come out of the meat
Meanwhile, boil half a kettle
Once the lamb mince has browned, add your garam masala to the pan with 150ml [225ml] [300ml] boiled water and cook for 5-6 min further or until the lamb is cooked through (no pink meat!) and the sauce has thickened – this is your lamb keema pav
Slice your brioche bun[s] in half (if required!)
Add the brioche halves to a baking tray and put in the oven for 3-4 min or until warmed through
Once done, spread the warmed brioche halves with butter
Add the sliced onion and diced tomato to a bowl with a generous pinch of salt and a drizzle of olive oil
Give everything a good mix up – this is your tomato & red onion salad
Serve the lamb keema pav between the buttered brioche halves with the turmeric roast potatoes and tomato & red onion salad to the side
Garnish the lamb keema pav with the remaining chopped chilli (not a fan of spice? Just add a little!)
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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