Here is a recipe for Keema Pav which you can cook during the school holidays, for picnics, family functions or just as a snack.

Ingredients

(Serves 4)

700gms minced lamb

4 cloves of garlic

½ “piece ginger

2 tbsp vegetable oil

5-7 curry leaves

2 medium white onions finely chopped

2 medium tomatoes finely chopped

3 green chillies finely chopped

1 tbsp coriander leaves finely chopped

1 heaped tsp Kashmiri chilli powder

½ tsp turmeric powder

180mls coconut milk

1 tsp dark brown sugar

2 tbsp vinegar

Salt to taste

Fresh coriander chopped for garnish

1 tbsp lemon juice

for the spice powder;

3 green cardamom pods

1 mace blade

1” cinnamon stick

½ star anise

3 cloves

4-5 black pepper

Method

1. Add all the spice powder ingredients to a coffee grinder and blitz to a fine powder. Blend the ginger and garlic to a fine paste & mix it with the mixed lamb and set aside while you get started on the curry.

2. Heat oil in a heavy-bottom saucepan. Add the curry leaves and let them splutter; tip in the onions and fry for 5-7 minutes until soft and light brown. Now add the chopped tomatoes and fry over medium heat cooking until they can be mashed slightly with the back of your spoon (further 5 minutes). At this stage add the green chillies, chopped coriander, chilli powder & turmeric powder. Stir well to cook the spices for a couple of minutes and add the minced marinated lamb.

3. Keep stirring on medium heat and break down the lamb to make sure there are no lumps mixing in all the spices. Cook for 5 minutes and then add 150 mls of water. Bring to a boil and simmer on low heat; cooking with the lid covering the pan halfway. You want the lamb to cook for 20 minutes or so until it’s almost absorbed all the water.

4. Now add the coconut milk and the powdered spice mix. Simmer for a further 5-7 minutes. Lastly add the sugar, vinegar & salt. Stir well. Cook for a further 5 minutes. Turn the heat off and garnish with coriander and lemon juice. Serve warm with pav/ soft butties and some fresh salad.

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