Rarah Keema Pao Recipe - Great British Chefs

Ingredients

• 300g of lamb mince, lean
• 200g of lamb shoulder, cut into small dice
• 4 tbsp of vegetable oil
• 4 cloves
• 4 green cardamom pods, crushed
• 1 cinnamon stick, small
• 1 black cardamom pod
• 2 bay leaves
• 150g of onion, finely chopped
• 1 tbsp of ginger paste
• 1 tbsp of garlic paste
• 100g of tomatoes, chopped
• 1 tbsp of ground coriander
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tbsp of garam masala
• 1 1/2 tsp Kashmiri chilli powder
• 1 tbsp of fenugreek leaves, dried
• 20g of double cream
• 1 handful of coriander leaves, chopped
• 6 green chillies
• 6 soft bread rolls, or pav rolls if you can find them
• 3 tbsp of unsalted butter
• salt
• 1 red onion, finely chopped
• 6 baby pickled onions
• 1 lime, cut into wedges