Serves 4 | Preparation time: 2 hours | Cooking time: 15 mins | Difficulty: easy
Ingredients
For the pav
(makes 60)
125g refined flour
60ml water
1 tsp sugar
8g fresh yeast
2 tsp zaatar
For the keema
4 tbsp refined oil
1 inch chopped ginger
3 cloves chopped garlic
3 small onions, chopped
600g hand-pounded boneless mutton
4 green chillies, chopped
1 tsp ground red chillies
1 tbsp lemon juice
4 tbsp chopped tomatoes (canned will also do)
1 tbsp chopped fresh coriander
1 tbsp foie gras (optional)
Method
1. Preheat the oven to 180°C.
2. To make the dough, knead together the pav ingredients. Rest for 30 minutes.
3. Make small balls (10g each) and place on a baking tray with small gaps between. Leave to proof, 20 minutes.
4. Bake the bread for 7 minutes until the crust turns brown.
5. In a pan, add the oil, ginger, garlic and onions, and sauté until brown.
6. Add the mince and cook on low heat for 20 minutes. Add the chillies and lemon juice. Season, then add the tomatoes. Cook a little longer and top with coriander.
7. In another pan, sear the foie gras, if using.
8. To serve, plate the mince, top with pav and foie gras or salted butter.
