Dishoom Keema Pau

Naved Nasir
·3-min read
Dishoom Keema Pau
The Dishoom Keema Pau has greater depth if left in the fridge for a day - Lauren McClean

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. A good dish of this keema is guaranteed to transport us back to these places.

The keema 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.

Overview

Prep time

15 mins

Cook time

45 mins

Serves

3 4

Ingredients

  • 15g fresh root ginger, grated

  • 7 garlic cloves, grated

  • 2 spring onions

  • 20g coriander leaves, roughly chopped

  • 10g mint leaves, roughly chopped

  • 2 whole green chillies, plus 10g chopped

  • 3 tbsp vegetable oil

  • 1 onion, finely diced

  • 3 tsp ground coriander

  • 100g full-fat Greek yoghurt

  • 450g lamb mince

  • 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

Method

Step 1

Using a blender or food processor blitz together the spring onions, coriander, mint and 10g chopped green chilli to make a green paste.

Step 2

Heat the oil in a large saucepan over a medium heat. Add the onion and sauté gently for 5 minutes, stirring regularly. Add the grated ginger and garlic and cook for 2 minutes more, stirring constantly. Add the ground coriander and cook for another 2-3 minutes.

Step 3

Turn up the heat, stir through the yoghurt and sauté for 3 minutes – at which point the yoghurt should start to separate. Turn the heat back down to medium, add the lamb mince, bay leaves and season. Carry on cooking, stirring regularly, until the moisture starts to leave the meat, then sprinkle the flour over the surface and stir well; this helps to lock in the moisture.

Step 4

Stir in the paste, turn the heat down low and simmer gently for about 20 minutes.

Step 5

Add the peas and whole green chillies and simmer over the lowest possible heat for a further 15 minutes, stirring occasionally. Put the lid on, turn off the heat and allow the keema to stand for 10 minutes before serving.

Step 6

Lightly toast the bread buns and butter.

Step 7

Divide the keema between three or four bowls and garnish with the red onion and coriander.

Step 8

Serve with the toasted buns and lime wedges.

Recipe by Naved Nasir. [Credit] Extract taken from Miracle Mince by Hospitality Action (Jon Croft Editions, £20 Hardback) Photography © Lauren McClean

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