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Rarah keema pao

PT1H

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Ingredients

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onion salad

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Method

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1
Heat the vegetable oil in a heavy-based pan and add the cloves, cardamom pods, cinnamon and bay leaves. Cook until they start to crackle and sputter, then add the onion, garlic paste and ginger paste. Stir-fry for 10 minutes until the oil begins to separate from the onions
2
Add the tomatoes and cook for a few more minutes until broken down, then add the ground coriander, turmeric, cumin, garam masala and chilli powder. Continue to cook for 5 minutes – if the mixture starts sticking to the base of the pan, add a splash of water
3
Add the diced lamb and increase the heat to high. Cook for 10 minutes, then add the lamb mince and cook for another 10 minutes, stirring regularly until the meat is a deep brown. Finish the lamb with the cream and fenugreek leaves, season, then keep warm. At this point you can fish out and discard the whole spices if preferred
  • 200g of lamb shoulder, cut into small dice
  • 300g of lamb mince, lean
  • 20g of double cream
  • 1 tbsp of fenugreek leaves, dried
  • salt
4
To serve, cut the bread rolls open and brush liberally with butter. Place them under a hot grill until lightly toasted, then serve with the keema and the chopped red onion (with cocktail onions and lime wedges) on the side. Garnish with coriander leaves and the green chilli and serve
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