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Lamb Keema Pav & Gunpowder Potatoes

Lamb Keema Pav & Gunpowder Potatoes

Rating
4.5rating out of 5

(232 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

This lamb keema pav is based on an Indian street food favourite. It's delicious and comforting, with spiced lamb filling a tasty brioche bun. Raw shallot and fresh coriander give the dish a fantastic burst of freshness, which works wonderfully with the layered spicing of the gunpowder potatoes.

Prep Time

35 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
garlic-clove
1 garlic clove
fennel-seeds
1 tsp fennel seeds
Fresh Chilli Jam- retouch
25g chilli jam
ground-cumin
2 tsp ground cumin
chilli flakes 3.18
1 tsp dried chilli flakes
Garam masala
1 tbsp garam masala
Waxy-Potatoes
300g waxy potatoes
green-beans
80g trimmed fine green beans
fresh-coriander
5g coriander
British Lamb mince2
250g British minced lamb
Natural-yoghurt
80g natural yoghurt †
chicken stock cube (new 5/18)
1 chicken stock cube †
Brioche-bun
2 brioche rolls †
You Will Need
Butter, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 1 tsp fennel seeds
  • 1 chilli jam pot (25g)
  • 2 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 tbsp garam masala
  • 300g waxy potatoes
  • 80g trimmed fine green beans
  • 5g coriander
  • 250g British lamb mince
  • 1 natural yoghurt pot (80g)<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 2 brioche rolls<span class="strong">†</span>
Typical Values per 100g per serving
Energy 651 kJ
155 kcal
3232 kJ
769 kcal
Fat
of which saturates
5.6 g
2.6 g
27.8 g
12.9 g
Carbohydrate
of which sugars
17.9 g
4.1 g
88.9 g
20.4 g
Fibre 1.8 g 9 g
Protein 8.2 g 40.4 g
Salt 0.71 g 3.51 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
1 tsp fennel seeds
fennel seeds(100%)
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
2 tsp ground cumin
ground cumin
1 tsp dried chilli flakes
dried chilli flakes
1 tbsp garam masala
ground coriander, ground cumin, ground black pepper, ground cassia cinnamon, ground dill, ground ginger, ground cloves
300g waxy potatoes
potato
80g trimmed fine green beans
trimmed fine green beans
5g coriander
coriander(100%)
250g British lamb mince
lamb (100%)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
2 brioche rolls
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), egg (12%), water, sugar, sustainable palm oil, butter (milk) (2%), egg white, yeast, salt, flavouring, fermented wheat flour, soya flour, emulsifier (mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids), colour (mixed carotenes), flour treatment agent (ascorbic acid)
Allergens
  • Allergens highlighted by † (milk, celery, egg, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Lamb Keema Pav & Gunpowder Potatoes

Boil a kettle

Cut the waxy potatoes (skins on) in half

Chop the green beans in half

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15 min or until almost fork-tender 

Once almost tender, add the green beans and cook for 3-4 min or until cooked with a slight bite

2 Lamb Keema Pav & Gunpowder Potatoes

Meanwhile, heat a large, wide-based pan (or griddle if you have one) over a medium-high heat

Cut the brioche rolls in half

Once hot, add the brioche, cut-side down, and cook for 3 min or until toasted and charred, then set them aside until serving and save the pan for later

3 Lamb Keema Pav & Gunpowder Potatoes

Meanwhile, peel and finely chop the garlic

 

4 Lamb Keema Pav & Gunpowder Potatoes

Return the pan to a medium heat

Once hot, add the lamb mince and cook for 4-5 min or until starting to crisp, breaking it up with a wooden spoon as you go

Once crispy, crumble in the chicken stock cube[s], add the garam masala and cook for 2-3 min further or until fragrant

Add the chilli jam and cook for 1 min further or until sticky – this is your lamb keema

5 Lamb Keema Pav & Gunpowder Potatoes

Meanwhile, chop the coriander finely including the stalks (reserve some leaves for later!)

Peel and finely slice the shallot[s]

 

6 Lamb Keema Pav & Gunpowder Potatoes

Once cooked, drain the potatoes and green beans and set them aside to steam dry

Return the pot to a medium heat with a large knob of butter

Once melted, add the chopped garlic, fennel seeds, cumin and chilli flakes (Can't handle the heat? Go easy!) and cook for 1 min or until fragrant

 

7 Lamb Keema Pav & Gunpowder Potatoes

Once fragrant, add the drained potatoesgreen beans and chopped coriander 

Season with a generous pinch of salt and cook for 3-4 min or until everything's fully coated in all the spices – these are your gunpowder potatoes 

8

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Top the brioche bun with a spoonful of natural yoghurt, lamb keema, sliced shallot and coriander leaves

Serve the gunpowder potatoes to the side and dollop over any remaining yoghurt

Enjoy!

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