Ingredients

The following ingredients have 2 Servings
  • vegetable oil
  • 250g lean lamb mince
  • 2 pods cardamom, seeds crushed
  • ½ stick cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 onion, chopped
  • grated to make 1 tbsp ginger
  • 1 clove garlic, crushed
  • 2 green chillies, sliced
  • 2 tomatoes, chopped
  • 4 small white rolls
  • 25g butter, softened
  • coriander or red onion
  • to serve lemon wedges

Instruction

  • Step 1 Heat 1 tbsp oil in a frying pan. Fry the lamb until it browns and starts to crisp at the edges.  Add the spices and fry for a minute, then add the onion, ginger, garlic and chillies. Season.  Add the tomatoes and a good splash of water, and cook for another 10 minutes, stirring. Fish out the cinnamon.
  • Step 2 Split and toast the rolls, then butter (or butter and fry, buttered-side-down, in a pan). Stuff the rolls with the keema, some coriander leaves and some sliced red onion. Serve with lemon wedges to squeeze over.