Kheema Pav
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Kheema Pav
Recipe by Anjali Pathak
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
2 tbsp oil
1 onion, finely chopped
1cm root ginger
3 tbsp Patak’s Madras Paste
650g minced lamb
1 tomato, finely chopped
50g peas
1 tbsp fresh coriander, finely chopped
½ red onion, sliced into rings
Lemon wedges, to serve
Pav
2 tbsp butter
8 small soft bread buns, cut in half
Method
Gently heat the oil and fry the onions for 5 minutes until softened and turning light golden brown. Finely chop half the ginger and stir through. Cook for 1 minute before stirring in the Madras Paste with a splash of water. Stir well and cook for 2 minutes.
Add the minced lamb and mix well. Cook for 5 minutes, stirring often. Pour in 100ml water and add the tomatoes. Allow to cook for 10 minutes until most of the water has been absorbed.
Toss in the peas and cook for a further 5 minutes.
In the meantime, prepare the toasted Pav. Heat the butter in a large frying pan and place the bread in the pan, pressing down a little to soak up the butter.
Julienne the remaining ginger.
Serve the Kheema sprinkled with julienned ginger & coriander, toasted Pav, red onion rings and lemon wedges.
