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This Mumbai street food is a quick lamb curry, which is easy to simmer in a premade sauce, then spoon onto cute baby buns. A crunchy carrot salad balances the richness.
What You Get
Cumin seeds
Ground turmeric
Ground lamb (see note below)
Keema sauce
Rolls
Shredded carrots
Lime
Pickled onions
What You’ll Need
Canola oil
Salt
Butter
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
Step 1
In a sauté pan over medium heat, warm 1 tablespoon canola oil. When it shimmers, add ¼ teaspoon cumin seeds and ¼ teaspoon turmeric and stir until the cumin is lightly toasted, 2 minutes.
Step 2
Add ground lamb and cook, breaking it up with a spatula, until barely pink, 2 to 3 minutes. Stir in the keema sauce and simmer to marry the flavors, 3 minutes longer. Season to taste with salt. Remove from heat.
Step 3
Slice the rolls in half. In a frying pan over medium heat, melt 1 tablespoon butter. Working in batches if necessary, add the rolls and toast until golden, about 2 minutes.
Step 4
In a bowl, add 2 cups of the shredded carrots. Wipe out the frying pan, return it to medium heat, and warm 1 tablespoon canola oil. When it shimmers, add ¾ teaspoon cumin seeds and ¼ teaspoon turmeric and stir until the cumin seeds are lightly toasted, 2 minutes. Pour the flavored oil over the carrots, along with the juice of ½ lime, season with ½ teaspoon salt and grind with pepper, and toss to coat. Cut the remaining lime into wedges for serving.
Step 5
To build the sliders, put two rolls on each plate, add about ⅓ cup of the keema, and top with a few pickled onions. Pile the carrot salad on the side and serve warm, with the lime wedges for squeezing.
Note: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.