Spicy Lamb Keema Pau Recipes

SPICY LAMB KEEMA PAU

Spicy lamb keema pau image

Good Food's take on a popular Indian street-food dish - keema pau. Spiced lamb on a toasted cumin bun with a fried egg on top - it's well worth the effort!

Provided by Cassie Best

Time 1h45m

Number Of Ingredients 19

Ingredients

2 tbsp vegetable oil
1 onion , chopped
2 garlic cloves , crushed
1 red chilli , finely chopped (deseeded if you don't like it too spicy)
700g lamb mince
1 tbsp tomato purée
2 tsp medium curry powder
1 tbsp plain flour
400g can chopped tomatoes
2 tbsp mango chutney
4 eggs
chopped coriander leaves, shallots and shredded carrot, to serve
250ml full-fat milk
1 tsp clear honey
25g butter , chopped
400g strong white bread flour
2 tsp cumin seeds , plus a pinch for sprinkling over
7g fast-action dried yeast
1 egg , beaten

Steps:

First, make the buns. Heat the milk and honey in a saucepan until steaming. Add the butter, then set aside to cool. Mix the flour, cumin, yeast and 1 tsp salt in a large bowl. Add the cooled milk mixture and stir to form a dough. Tip the dough onto a work surface and knead for 10 mins until soft and stretchy, or mix with a dough hook in a food mixer for 5 mins. Return to the cleaned bowl, cover with cling film and set aside to rise for 1-2 hrs or until doubled in size.
Meanwhile, heat the oil in a large pan. Add the onion and cook for 5 mins until soft. Add the garlic and chilli, stir for 1-2 mins, then tip in the lamb. Brown the mince all over, breaking it up with a wooden spoon, then add the tomato purée, curry powder and flour and cook for 2-3 mins more. Add the chopped tomatoes and mango chutney along with 150ml water, season well, cover and cook for 30 mins (add some more water if the mince looks too dry).
When the dough has risen, knock out the air and divide into eight equal pieces. Shape into balls by pinching and tucking the edges into the centre, then flip over so the smooth side is on top. Arrange on one or two baking sheets lined with baking parchment. Squash each bun a little with your palm - they should be about 8cm in diameter. Cover loosely with oiled cling film and leave to rise for 30 mins or until almost doubled in size. Heat oven to 200C/180C fan/gas 6.
Check the consistency of the mince - it should be thicker than a ragu. If it's too runny, remove the lid and continue cooking until the sauce has reduced.
Uncover the rolls, brush with the beaten egg and sprinkle with cumin seeds. Bake for 20-25 mins until golden brown, then transfer to a wire rack and leave to cool. If making a day ahead, store in an airtight container.
To serve, fry the eggs to your liking. Split the buns and lightly toast the cut sides under the grill. Pile in the spicy lamb, fried eggs, coriander, shallot and carrot. Serve with extra mango chutney and tuck in with plenty of napkins to hand.

Nutrition Facts : Calories 1016 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 59 grams protein, Sodium 1.1 milligram of sodium

SPICY KEEMA LAMB PASTRIES IN INDIAN STYLE

Spicy Keema Lamb Pastries in Indian Style image

Flaky glazed pastry envelopes highly charged mince, soaking up just enough of the spiced juices and finely chopped chillies to leave the palate with a delicate tingle. They're great for a houseful of dinner guests, or delicious for a party of one.

Provided by Urban Rajah

Categories Indian

Time 3h10m

Yield 14-16 serving(s)

Number Of Ingredients 12

Ingredients

500 g ground lamb
6 green chilies
1 onion, finely diced
1 teaspoon salt
1/3 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
150 ml water
375 g premade puff pastry
2 teaspoons onion seeds
milk, plus
1 egg, for glazing and sealing

Steps:

OK, if you have time to make the puff pastry, then knock yourself out and go for it. Otherwise here's the speedier route.
Step 1: In a large pot over a medium to high heat, cook the lamb, chillies, onion, salt, garam masala, ground coriander and chilli powder with the water until it reaches a rolling simmer and the meat has changed colour to a light brown; break up the mince to check there are no flashes of raw lamb. You should allow at least 15 minutes for this step of the process. Once cooked, pour the liquid away and leave the meat to cool. Ideally, cook the day before filling the pastry so the flavours intensify.
Step 2: Roll the puff pastry out on a floured surface to a rectangle of 30cm x 40cm. Slice down the middle lengthways, ending up with two long pieces. Place the pieces on a large greased baking tray. Fill the middle of each the sheet lengthways with a generous portion of lamb, leaving enough pastry either side of the filling to fold over and envelope it. Seal the edge with a little milk, making sure none of the mixture escapes. Take a fork and lightly drag it in diagonal strokes across the top of the long pastry roll, then brush the surface with milk/egg whipped glaze and sprinkle the onion seeds over the top. Cut each strip into 7 or 8 individual parcels. Heat the oven to 180o/Gas 4.
Step 3: Bake the lamb pastries for 15-20 minutes, turning the baking tin halfway through to allow the patties to cook evenly. Once the patties have a golden glaze and are puffed up, dish on to rack and allow them to rest for 10 minutes before serving these Indian style sausage rolls.

Nutrition Facts : Calories 264.7, Fat 19, SaturatedFat 6.3, Cholesterol 39.4, Sodium 262.5, Carbohydrate 14.8, Fiber 0.9, Sugar 1.5, Protein 8.8

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