Naved Nasir says: “This dish feels synonymous with many places in Bombay. The keema relies on lamb mince with a decent level of fat (20% is ideal). There may seem to be a lot of ground coriander, but don’t be tempted to use less. Its aromatic, slightly citrusy notes add brightness and depth, without being at all overpowering. Eaten straight away, the keema has a lively freshness to it. After a day in the fridge, it has greater depth.”

Serves 3-4

15g fresh root ginger
25g garlic (6–7 cloves)
20g spring onions (about 2), trimmed
20g coriander leaves, roughly chopped
10g mint leaves, roughly chopped
2 whole green chillies, plus 10g chopped
3 tablespoons vegetable oil
1 onion, finely diced
3 teaspoons ground coriander
100g full-fat Greek yoghurt
450g lamb mince
1¼ teaspoons fine sea salt
2 bay leaves
⅓ teaspoon plain flour
50g frozen peas

To serve

3-4 soft white bread buns, sliced in half
Butter, for spreading
A little chopped red onion
A few coriander leaves
3-4 lime wedges

Method

Grate the ginger and garlic, using a microplane or the finest section of your grater, into a small bowl, set aside.

Blitz the spring onions, coriander, mint and 10g chopped green chilli together to make a paste, using a blender or mini food processor.

Heat the oil in a large saucepan over a medium heat. Add the onion and sauté gently for 5 minutes, stirring regularly, without browning. Add the grated ginger and garlic and cook for 2 minutes, stirring almost constantly. Add the ground coriander and cook for 2–3 minutes.

Turn the heat up, stir in the yoghurt and sauté for 3 minutes, by which point the yoghurt should start to separate. Turn the heat back down to medium, add the lamb mince, salt and bay leaves and mix well. Sauté, stirring regularly, until the moisture starts to leave the meat, then sprinkle the flour over the surface and stir well; this helps to lock in the moisture.

Add the green paste, turn the heat down low and simmer gently for 20 minutes.

Add the peas and whole green chillies and simmer over the lowest possible heat for a further 15 minutes, stirring occasionally. When the time is up, put the lid on, turn off the heat and allow the keema to stand for 10 minutes before serving.

Lightly toast and butter the cut sides of the bread buns.

Divide the keema between three or four bowls and garnish with the red onion and coriander. Serve with the toasted buns and lime wedges.

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