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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Meat Mixture
Pau
Method
Prepare the Meat Mixture
- 1
- 2
Add the Lamb
Increase the heat to medium-high and add the minced lamb to the pan. Cook, breaking up the meat with a spoon, until browned and cooked through, approximately 10 minutes.
- 3
Season and Simmer
Stir in the cumin, coriander, turmeric, salt, and black pepper. Mix well and add the chopped lindi pepper and green peas. Reduce the heat to medium-low, cover, and let simmer for 5-10 minutes, allowing the flavors to meld.
- 4
Finish with Dill
Once the mixture is cooked and the peas are tender, stir in the fresh chopped dill. Adjust seasoning if necessary and remove from heat.
Prepare the Pau
- 5
Serve
- 6
Plate the Dish
Spoon a generous amount of the keema mixture onto a serving plate. Arrange the toasted pau alongside the keema. Serve hot and enjoy!
