Keema Pau

• portioner: SERVES 3-4

Ingredienser

15g fresh root ginger

25g garlic (6-7 cloves)

20g spring onions (about 2), trimmed

20g coriander leaves, roughly chopped

10g mint leaves, roughly chopped

2 whole green chillies, plus an extra 10g roughly chopped

3 tbsp vegetable oil

1 onion, finely diced

3 tsp ground coriander

100g full-fat Greek yoghurt

450g lamb mince

1¼ tsp fine sea salt

2 bay leaves

⅓ tsp plain flour

50g frozen peas

TO SERVE

3-4 soft white bread buns, sliced in half

Butter, for spreading

A little chopped red onion

A few coriander leaves

3-4 lime wedges

Vejledning

1. Grate the ginger and garlic, using a microplane or the finest section of your grater, into a small bowl; set aside.

2. Blitz the spring onions, coriander, mint and 10g chopped green chilli together to make a paste, using a blender

or mini food processor.

3. Heat the oil in a large saucepan over a medium heat. Add the onion and sauté gently for 5 minutes, stirring regularly, without browning. Add the grated ginger and garlic and cook for 2 minutes, stirring almost constantly. Add the ground coriander and cook for 2-3 minutes.

4. Turn the heat up, stir in the yoghurt and sauté for 3 minutes, by which point the yoghurt should start to separate. Turn the heat back down to medium, add the lamb mince, salt and bay leaves and mix well. Sauté, stirring regularly, until the moisture starts to leave the meat, then sprinkle the flour over the surface and stir well; this helps to lock in the moisture.

5. Add the green paste, turn the heat down low and simmer gently for 20 minutes.

6. Add the peas and whole green chillies and simmer over the lowest possible heat for a further 15 minutes, stirring occasionally. When the time is up, put the lid on, turn off the heat and allow the keema to stand for 10 minutes before serving.

7. Lightly toast and butter the cut sides of the bread buns.

8. Divide the keema between 3 or 4 bowls and garnish with the red onion and coriander. Serve with the toasted buns and lime wedges.