Keema pav

Name: Keema pav
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: ¼ cup white wine vinegar; 2 tbsp caster sugar; 1 long red chilli, halved lengthwise; 1 red onion, thinly sliced; ¼ small pineapple, peeled and sliced; 1 carrot, thinly sliced; 1 tbsp vegetable oil; 500g lamb mince; 2 tbsp grated ginger; 4 garlic cloves, crushed; 2 tbsp garam masala; 2 Roma tomato, chopped; ¼ cup coconut milk; ½ cup chopped coriander leaves; 4 soft white rolls

A speedy version of the popular Indian street food, perfect for midweek dinner.

Jessica Brook

January 8, 2025

Use the soft rolls to mop up all the juices from the spicy minced lamb.James Moffatt

easyTime:< 30 minsServes:4

Keema pav is a popular Indian street food that combines spicy lamb mince, pickles and fresh white rolls (pav). This is a speedy version ideal for a midweek dinner at home.

Ingredients

¼ cup white wine vinegar
2 tbsp caster sugar
1 long red chilli, halved lengthwise
1 red onion, thinly sliced
¼ small pineapple, peeled and sliced
1 carrot, thinly sliced
1 tbsp vegetable oil
500g lamb mince
2 tbsp grated ginger
4 garlic cloves, crushed
2 tbsp garam masala
2 Roma tomato, chopped
¼ cup coconut milk
½ cup chopped coriander leaves
4 soft white rolls

Method

Step 1
To make the quick pickle, combine the vinegar, sugar, chilli, and 2 tablespoons of water in a small saucepan. Place over high heat and bring to a simmer. Place the onion, pineapple and carrot in a heatproof bowl. Pour the hot vinegar over the onion mixture, season with salt and set aside to cool.
Step 2
Heat the oil in a large frypan over high heat. Cook the lamb mince for 6 minutes, or until browned, breaking it up with a wooden spoon. Drain off any excess fat. Add the ginger, garlic, garam masala and tomato. Season well and cook for another 5 minutes, or until the tomatoes are tender, then stir in the coconut milk.
Step 3
Sprinkle the lamb with coriander leaves and serve immediately with the pickles and rolls.