Patak’s Madras Paste 283g
Patak’s Madras Paste is a hot spice…
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Ingredients
3 tbsp Patak’s Madras Paste
650g minced lamb
1 tomato, finely chopped
1 onion, finely chopped
1 cm root ginger
50g peas
1tbsp fresh coriander, finely chopped
½ red onion, sliced into rings
Lemon wedges, to serve
8 small soft white bread buns, cut in half
2 tbsp oil
2 tbsp butter
Method
- Gently heat the oil and fry the onions for 5 minutes until softened and turning light golden brown. Finely chop half the ginger and stir through. Cook for 1 minute before stirring in the Madras Paste with a splash of water. Stir well and cook for 2 minutes.
- Add the minced lamb and mix well. Cook for 5 minutes, stirring often. Pour in 100ml water and add the tomatoes. Allow to cook for 10 minutes until most of the water has been absorbed.
- Toss in the peas and cook for a further 5 minutes.
- In the meantime, prepare the toasted Pav. Heat the butter in a large frying pan and place the bread in the pan, pressing down a little to soak up the butter.
- Julienne the remaining ginger.
- Serve the Kheema sprinkled with julienned ginger & coriander, toasted Pav, red onion rings and lemon wedges.
