Spicy lamb keema pau - Good Food Middle East
Make flavorful lamb burgers with homemade buns infused with cumin, served after a long rise for perfect texture and taste.
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Cooking tools:
- Saucepan
- Mixing bowl
- Stand mixer
- Food mixer
- Plastic wrap
- Pan
- Wooden spoon
- Baking sheet
- Baking parchment
- Cooling rack
- Airtight container
- Oven
- Grill
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Kitchen scale
- Plate
- Napkin
- Oven mitt
- Pastry brush
- Fish slice
- Kitchen timer
- Colander
- Tongs
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
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