Mumbai Street Style Lamb Keema Pav
with Pickled Onion, Oven-Ready Chips and Baby Leaf Salad
Inspired by some of the world's most popular street food, this tasty Mumbai Street Style Lamb Keema Pav is perfect for a casual sharing-style dinner. Keema pav is a popular Mumbai street food. Pav (also spelt pau sometimes) is the bread part of the dish - usually pan-fried in butter or ghee. It's then loaded with a spiced lamb mince (keema means minced meat) curry.
The quantities provided above are averages only.
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.
Ingredients
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
Peas
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
Butter
Nutritional information
Utensils
Instructions
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 drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the lamb mince and the remaining onion. 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 curry paste and garlic. Fry until fragrant, 30 secs.
Stir through the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 3-4 mins.
While the lamb simmers, pop the burger 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 needed. Remove from the heat.
Share the burger bun between your plates, spreading the butter (see pantry for amount) onto the cut sides.
Spoon the beef keema onto the bun halves and top with the pickled onion.
Toss the baby leaf mix through the tomatoes. Serve the tomato salad and chips on the side.
Enjoy!
