serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fast & Fragrant
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1/3 cup (80 ml) oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 cm x 3 cm piece ginger, finely grated
- 3-4 garlic cloves, finely chopped
- 500 g lamb mince (or beef or chicken)
- 2 tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt
- 2 tbsp coriander leaves, roughly chopped
- 4 pav buns, split (or milk buns)
- 50 g butter, softened
Instructions
- Heat the oil in a large frying pan and add the cumin seeds. Once they start to pop, add the onion, ginger and garlic. Cook, stirring for 2-3 minutes, or until golden.
- Add the lamb mince to the pan and cook, stirring and breaking up with a wooden spoon, until browned. Stir through the tomatoes, ground spices and a generous pinch of salt and cook, stirring occasionally, until the meat is fully cooked. Stir through the coriander.
- Spread the buns with butter, and toast until warmed through. Fill the buns with the kheema and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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