Ingredients

500g minced (ground) lamb
5 tbsp rapeseed oil
2.5cm Shemin’s Cinnamon Cassia Bark
3 Shemin’s Green Cardamom Pods
500g onion, finely chopped
1 tbsp crushed garlic
1 tbsp crushed ginger paste
½ tsp Shemin’s Ground Turmeric
1 tbsp Shemin’s Garam Masala
handful of coriander leaves
4 green bird’s eye chillies
70g fresh or frozen peas
Salt, to taste
2 limes, quartered
Soft hamburger buns

How to make Keema Pau

Mix the minced lamb with 500ml of water and break it up with your hands until the mixture is about the same consistency as porridge. This will help achieve a smooth keema without any lumps. Set aside.
In a large pan or wok, heat the rapeseed (canola) oil over a medium high heat. When visibly hot, stir in the cinnamon and cardamom pods and let the flavour of these spices infuse into the oil for about 30 seconds.
Add the onion and fry, stirring occasionally for about 10 minutes, or until the onion turns light brown. Stir in the garlic and ginger paste, fry for an additional 30 seconds, then tip in the meat/water mixture. Cook on high for about 5 minutes to cook the meat through, stirring regularly to prevent any meat lumps.
Add the turmeric and garam masala and stir well to combine, then simmer while you prepare the coriander and chillies. Blend the coriander and chillies with about 70ml of water into a smooth paste, then pour it over the keema. Stir well and cover the pan. Continue cooking for a further 5 minutes.
Add the peas, cover and continue cooking for another 5 minutes. This is a dry curry, so there is no need to add more water unless it is looking a little too dry. Cook until the oil separates from the meat mixture. Season with salt.
Pour onto a warm serving plate and serve with the lime wedges and buttered hamburger buns, which can be broken up to scoop up the keema.

Tips

Tip:

Toasting the hamburger buns in a little butter is a nice and delicious touch.
You can use a vegan / vegetrian mince substitute in this recipe.

Loved by curry enthusiast globally

Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Verified curry lover

Congratulations on the arrival of baby Sebastian:)

Verified curry lover

Very Satisfactory.

Verified curry lover

Always a pleasure to place yet another order! Congratulations on the arrival of your new grandson Sebastian, welcome to the Gramma Club!!

Verified curry lover

Great website. Easy to find goods.

Verified curry lover

Congrats on the birth of lovely Sebastian

Verified curry lover

Offered £5 off and couldn't use with bundles items even though I spent more....

Verified curry lover

your products are excellent, but the website is very slow when moving between pages.

Verified curry lover

Simply the best products you can buy to enhance your culinary skills !

Verified curry lover

This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

Keema Pau

Serves

Ingredients

How to make Keema Pau

Tips

Pair it with

(5)

(0)

(1)

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Get a free recipe ebook

Keema Pau

Serves

Ingredients

How to make Keema Pau

Tips

Pair it with

(5)

Shemin's Garam Masala

(0)

Shemin's Cassia Cinnamon Bark

(1)

Shemin's Turmeric Powder

Join Shemin’s RECIPE Club

Get a free recipe ebook

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover