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

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

Step1
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.
Step2
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.
Step3
Sprinkle the lamb with coriander leaves and serve immediately with the pickles and rolls.