This recipe calls for Rogan Josh Spice Paste
Our authentic blend of aromatic spices including paprika, fennel, coriander and cloves for a beautifully balanced Rogan Josh dish.
Keema Pao
These Lamb Keema Paos are our favourite guilty pleasure. Full of flavour, tang and spice from our Rogan Josh Spice Paste - they will not disappoint!
Ingredients
Serves 4 people
- 1 large onion
- 1 tsp ginger, chopped
- 1 tsp garlic, chopped
- 1/2 tsp green chilli, chopped
- 1 Patak's Rogan Josh Paste Pot
- 1 tbsp. tomato puree
- 1 tin of chopped tomatoes
- 400g lamb mince
- A pinch of garam masala
- 100g frozen green peas
- 2 tbsp. butter
- A handful of chopped coriander
- 1 red onion to garnish, chopped
- 5 green cardamom pods
- 1 cinnamon stick
- 2 whole cloves
- A pinch of cumin seeds
- 200ml water
- 12 bread buns – (3 each per person)
- 1 lemon (cut into quarters, 1 per person for garnish)
- Salt – to taste
Method
- Heat oil in a pan and crackle your cinnamon, cloves, green cardamom pods and cumin seeds (in that order).
- Add chopped onions and cook till golden brown and soft.
- Add ginger, garlic and green chilli and cook until the raw aroma of the garlic disappears.
- Add Patak's Rogan Josh Paste and 50ml water. Cook on medium heat till all the water evaporates.
- Add tomato paste and tinned chopped tomatoes. Cook until there is oil separation on the sides of the pan, and the tomatoes are mushy.
- Add lamb mince and cook until seared.
- Add rest of the water and cook till the lamb is fully cooked.
- Add salt to taste. Finish with butter, green coriander and garam masala, and serve with buttered bread buns (Pao), chopped red onion and a lemon wedge.
-
Serves 4 people
- 1 large onion
- 1 tsp ginger, chopped
- 1 tsp garlic, chopped
- 1/2 tsp green chilli, chopped
- 1 Patak's Rogan Josh Paste Pot
- 1 tbsp. tomato puree
- 1 tin of chopped tomatoes
- 400g lamb mince
- A pinch of garam masala
- 100g frozen green peas
- 2 tbsp. butter
- A handful of chopped coriander
- 1 red onion to garnish, chopped
- 5 green cardamom pods
- 1 cinnamon stick
- 2 whole cloves
- A pinch of cumin seeds
- 200ml water
- 12 bread buns – (3 each per person)
- 1 lemon (cut into quarters, 1 per person for garnish)
- Salt – to taste
-
- Heat oil in a pan and crackle your cinnamon, cloves, green cardamom pods and cumin seeds (in that order).
- Add chopped onions and cook till golden brown and soft.
- Add ginger, garlic and green chilli and cook until the raw aroma of the garlic disappears.
- Add Patak's Rogan Josh Paste and 50ml water. Cook on medium heat till all the water evaporates.
- Add tomato paste and tinned chopped tomatoes. Cook until there is oil separation on the sides of the pan, and the tomatoes are mushy.
- Add lamb mince and cook until seared.
- Add rest of the water and cook till the lamb is fully cooked.
- Add salt to taste. Finish with butter, green coriander and garam masala, and serve with buttered bread buns (Pao), chopped red onion and a lemon wedge.
