keema pau
Dishoom, p. 108–109
Keema (lamb mince) is well spiced, studded with green peas and usually served with pau (pillowy fresh bread buns), for much mopping. For us, this dish is synonymous with many places in Bombay: Olympia Coffee House and Café Paris on Colaba Causeway, and Radio Restaurant behind Crawford Market (supposedly where the local Muslim gangsters hang out). A good dish of this keema is guaranteed to transport us back to these places. This dish relies on lamb mince with a decent level of fat (20% is ideal). There may seem to be a lot of ground coriander, but don’t be tempted to use less. Its aromatic, slightly citrusy notes add brightness and depth, without being at all overpowering. Eaten straight away, the keema has a lively freshness to it, due to the green paste of mint, coriander, chillies and spring onions. After a day in the fridge it has greater depth. Try both and see which you prefer.
Ingredients
- 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
Capture the full recipe from the book
Open Dishoom at page 108–109 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store