Jul 14 2026
Restaurants›Dishoom Shoreditch›Keema Pau Recipe

Keema Pau Recipe

Inspired by Dishoom Shoreditch
Time50m
Serves8

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 (minced lamb) and sauce

Pau (soft rolls) and finishing

Method

Keema (minced lamb) and sauce

  1. 1

    Prepare aromatics

    Heat a heavy skillet or sauté pan over medium-high heat. Add the vegetable oil and 1 tablespoon of butter. When the butter foams, add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and golden-browned, about 8–10 minutes.

  2. 2

    Add ginger, garlic and chili

    Stir in the minced garlic, grated ginger and finely chopped green chili. Cook for 1 minute until fragrant, taking care not to burn the garlic.

  3. 3

    Brown the lamb

    Add the minced lamb to the pan. Increase heat to medium-high and break the meat apart with a spatula. Cook until the lamb is browned and most of the moisture has evaporated, about 6–8 minutes. Stir and brown evenly to develop flavor.

  4. 4

    Spice the meat

    Lower heat to medium. Stir in the ground coriander, ground cumin, turmeric powder, lindi pepper (or substitute), black pepper and 1 teaspoon of salt. Cook the spices with the meat for 1–2 minutes to bloom their oils.

  5. 5

    Add tomatoes and peas

    Add the chopped tomatoes and frozen or fresh peas to the pan. Stir to combine and cook until the tomatoes soften and release their juices, about 4–5 minutes.

  6. 6

    Simmer

    Pour in 100 ml water, reduce heat to low, cover partially and simmer gently for 8–10 minutes so flavors meld and mixture thickens slightly. Stir occasionally; if it seems dry, add a splash more water.

  7. 7

    Finish with butter, garam masala and dill

    Uncover and add the remaining 1 tablespoon butter, garam masala, chopped fresh dill and remaining 0.5 teaspoon salt (adjust to taste). Stir thoroughly and cook 1–2 minutes. Finish with fresh lemon juice and check seasoning. Keep warm while toasting the pau.

Pau (soft rolls) and assembly

  1. 8

    Toast and butter pau

    Slice each pau horizontally. Spread softened butter on the cut surfaces (about 5 g per cut face). Heat a large skillet or griddle over medium heat. Place the buttered cut sides down and toast until golden-brown and crisp, about 1–2 minutes. Optionally toast the outside faces briefly for color.

  2. 9

    Assemble and serve

    Arrange toasted pau on a platter. Spoon generous portions of keema onto the bottom half of each roll (or serve family-style with keema in a bowl). Garnish with extra chopped dill or cilantro leaves. Serve immediately while hot.

  3. 10

    Portioning advice

    This recipe yields about 8 pau servings. For a heartier portion, use more keema per roll or serve with a small side salad or pickled onions.

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