Keema Pav (Spiced Minced Lamb with Bread Rolls)

• 1 medium Yellow onion
• 2 tbsp Sunflower oil
• 1 piece Green chili pepper
• 20 g Ginger root, peeled
• 3 cloves Garlic
• 2 medium Tomato, ripe
• 1 ½ tsp Ground cumin
• 2 tsp Ground coriander
• 300 g Minced lamb
• 1 ½ tsp Garam masala
• 1 piece Lime
• 10 g Fresh coriander
• 2 pieces Burger bun
• 30 g Unsalted butter

1. Finely chop the onion and green chilli. Grate the ginger and crush the garlic. Dice the tomatoes and roughly chop the fresh coriander.
2. Heat the sunflower oil in a large frying pan over medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Stir in the green chilli, ginger and garlic and cook for 1 minute until fragrant. Add the tomatoes and cook for 6 to 8 minutes, stirring, until they break down into a thick, jammy base.
4. Add the ground cumin and ground coriander and cook for 30 seconds. Add the minced lamb and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until no longer pink and the fat starts to render.
5. Add 150 ml water and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the keema is thick and spoonable and the oil begins to separate at the edges.
6. Turn the heat to low and stir in the garam masala. Squeeze in the lime juice, then fold through most of the fresh coriander, saving a little for serving. Taste and adjust with a little more salt if needed.
7. Split the burger buns and toast them cut-side down in a clean pan over medium heat. Add the unsalted butter and let it melt, then turn the buns to coat the cut sides until glossy and lightly golden.
8. Spoon the keema into bowls and scatter over the remaining fresh coriander. Serve immediately with the buttered buns for scooping.

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