Keema pav is a popular Indian street food that combines spicy lamb mince, pickles and fresh white rolls (pav). This is a speedy version ideal for a midweek dinner at home. Ingredients 1⁄4 cup white wine vinegar 2 tbsp caster sugar 1 long red chilli, halved lengthwise 1 red onion, thinly sliced 1⁄4 small pineapple, peeled and sliced 1 carrot, thinly sliced 1 tbsp vegetable oil 500g lamb mince 2 tbsp grated ginger 4 garlic cloves, crushed 2 tbsp garam masala 2 Roma tomato, chopped 1⁄4 cup coconut milk 1⁄2 cup chopped coriander leaves 4 soft white rolls Method To make the quick pickle, combine the vinegar, sugar, chilli, and 2 tablespoons of water in a small saucepan.
Place over high heat and bring to a simmer. Place the onion, pineapple and carrot in a heatproof bowl. Pour the hot vinegar over the onion mixture, season with salt and set aside to cool.
Heat the oil in a large frypan over high heat. Cook the lamb mince for 6 minutes, or until browned, breaking it up with a wooden spoon. Drain off any excess fat.
Add the ginger, garlic, garam masala and tomato. Season well and cook for another 5 minutes, or until the tomatoes are tender, then stir in the coconut milk. Sprinkle the lamb with coriander leaves and serve immediately with the pickles and rolls.
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