Keema Pau Recipe

Heat 2 tbs oil in a large wide skillet over medium-high heat until shimmering.

Add the finely chopped onions and a pinch of salt. Sauté, stirring frequently, until onions are golden-brown and translucent, about 8–10 minutes. Reduce heat if they brown too quickly.

Stir in the minced garlic, grated ginger and chopped green chilies. Cook 1–2 minutes until fragrant.

Add the ground lamb, breaking it up with a spatula. Increase heat to medium-high and cook until the lamb loses its raw color and starts to brown, about 6–8 minutes.

Push meat to the side and add remaining 1 tbs oil (or ghee) if the pan looks dry. Add the chopped tomato and cook 3–4 minutes until softened.

Sprinkle in turmeric, ground coriander, ground cumin, lindi pepper powder, salt and black pepper. Mix thoroughly so spices coat the meat; cook 2 minutes to bloom the spices.

Stir in the yogurt and 1/4 cup water to loosen the mixture. Reduce heat to medium-low and simmer, stirring occasionally, until most liquid evaporates and keema is moist but not wet, about 8–10 minutes.

Add the peas and cook 3–4 minutes until heated through (if using frozen, cook until tender).

Stir in the chopped fresh dill and garam masala, then taste and adjust salt and lindi pepper if needed. Finish by stirring in 2 tbs butter for gloss and richness. Keep warm, covered, while you prepare pau.

In a small bowl, combine warm milk and sugar; sprinkle yeast on top and let sit 5–7 minutes until foamy.

In a large mixing bowl or stand-mixer bowl, whisk together the flour and salt. Make a well and add the foamy yeast mixture, softened butter, and egg (if using).

Mix until a shaggy dough forms, then knead by hand on a floured surface or with a dough hook for 8–10 minutes until smooth, elastic and slightly tacky. Add a teaspoon of flour at a time only if too sticky.

Shape dough into a ball, place in a lightly oiled bowl, cover with cling film or a damp towel and let rise in a warm place until doubled in size, 60–75 minutes.

Punch down the dough and divide into 8 equal pieces (about 75–90 g each). Shape each piece into a smooth ball and place seam-side down on a baking tray lined with parchment, leaving 1–1.5 inches between rolls for expansion.

Cover loosely and proof for a second rise until puffy and nearly doubled, about 30–40 minutes.

Preheat oven to 190°C (375°F). Brush tops with melted butter. Bake 15–18 minutes until golden brown and sound hollow when tapped.

Remove from oven and brush again with melted butter. Let cool 5 minutes before splitting open with a serrated knife or tearing for serving.

Halve a warm pau and lightly toast cut faces in a skillet with 1 tbs butter until golden (optional).

Pile 2–3 heaping tablespoons of hot keema into each pau. Top with a few slices of raw onion and a sprinkle of fresh cilantro or extra dill.

Serve immediately with lemon wedges on the side for squeezing, and extra butter if desired.