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
Ground lamb (see note below)
What You’ll Need
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
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.
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.
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.
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.
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.