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Quick Keema Lamb Pau


1 tbsp butter

1 Onion, finely chopped

1 thumb sized piece of ginger, grated

3 Garlic cloves, grated

1 tbsp ground cumin

1 tbsp Garam masala

½ - 1 tsp chilli powder

3 heaped tbsp ketchup

500g lamb mince

100ml chicken or veg stock with half a cube of stock

Large handful frozen peas


To serve: warm naan breads or lightly toasted and buttered soft buns, like brioche



1. Heat the butter in a large pan on a high heat, then soften the onion with a pinch of salt, stirring often, about 10 minutes, until golden brown.

2. Add the garlic, ginger, cumin, garam masala, chilli powder and ketchup and fry, stirring continuously, until the aromas hit you.  Add the lamb and brown all over, then add the stock along with seasoning, reduce the heat to low.   Simmer for about 15 minutes, stirring occasionally,  stirring through the peas in the last few minutes, until cooked through, there shouldn’t be much or any sauce or gravy.   Season to taste.

3. Serve up in a bowl to scoop with warm naan bread, or pile into toasted and buttered buns.  Enjoy with a side of raita, if you like.

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