New Keema Pau Recipe
Earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau.
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Ingredients
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Keema Ingredients
Method
Cooking Directions
- 1
Prepare the Keema
In a large skillet, heat the cooking oil or ghee over medium heat. Add the chopped onions and sauté until translucent.
- 2
Add Aromatics
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- 3
Cook the Lamb
Add the minced lamb to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.
- 4
Spice it Up
Sprinkle in the cumin, coriander, turmeric, salt, and black pepper, stirring well to combine.
- 5
Add Peas and Dill
Mix in the peas and chopped dill, allowing them to cook for 5 more minutes until heated through.
- 6
Finish with Lindi Pepper
Add the finely chopped lindi pepper, mixing well and cooking for an additional 2 minutes. Adjust seasoning as needed.
- 7
- 8
Serve
Serve the hot keema in a bowl with buttered pau slices on the side for dipping.
