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Keema Pao

These Lamb Keema Paos are our favourite guilty pleasure. Full of flavour, tang and spice from our Rogan Josh Spice Paste - they will not disappoint!

2 out of 3 Difficulty
3 out of 3 spice levels Hot
40 mins Preparation

Ingredients

Serves 4 people


  • 1 large onion
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 1/2 tsp green chilli, chopped
  • 1 Patak's Rogan Josh Paste Pot
  • 1 tbsp. tomato puree
  • 1 tin of chopped tomatoes
  • 400g lamb mince
  • A pinch of garam masala
  • 100g frozen green peas
  • 2 tbsp. butter
  • A handful of chopped coriander
  • 1 red onion to garnish, chopped
  • 5 green cardamom pods
  • 1 cinnamon stick
  • 2 whole cloves
  • A pinch of cumin seeds
  • 200ml water
  • 12 bread buns – (3 each per person)
  • 1 lemon (cut into quarters, 1 per person for garnish)
  • Salt – to taste

Method

  1. Heat oil in a pan and crackle your cinnamon, cloves, green cardamom pods and cumin seeds (in that order).
  2. Add chopped onions and cook till golden brown and soft.
  3. Add ginger, garlic and green chilli and cook until the raw aroma of the garlic disappears.
  4. Add Patak's Rogan Josh Paste and 50ml water. Cook on medium heat till all the water evaporates.
  5. Add tomato paste and tinned chopped tomatoes. Cook until there is oil separation on the sides of the pan, and the tomatoes are mushy.
  6. Add lamb mince and cook until seared.
  7. Add rest of the water and cook till the lamb is fully cooked.
  8. Add salt to taste. Finish with butter, green coriander and garam masala, and serve with buttered bread buns (Pao), chopped red onion and a lemon wedge.
  • Serves 4 people


    • 1 large onion
    • 1 tsp ginger, chopped
    • 1 tsp garlic, chopped
    • 1/2 tsp green chilli, chopped
    • 1 Patak's Rogan Josh Paste Pot
    • 1 tbsp. tomato puree
    • 1 tin of chopped tomatoes
    • 400g lamb mince
    • A pinch of garam masala
    • 100g frozen green peas
    • 2 tbsp. butter
    • A handful of chopped coriander
    • 1 red onion to garnish, chopped
    • 5 green cardamom pods
    • 1 cinnamon stick
    • 2 whole cloves
    • A pinch of cumin seeds
    • 200ml water
    • 12 bread buns – (3 each per person)
    • 1 lemon (cut into quarters, 1 per person for garnish)
    • Salt – to taste
    1. Heat oil in a pan and crackle your cinnamon, cloves, green cardamom pods and cumin seeds (in that order).
    2. Add chopped onions and cook till golden brown and soft.
    3. Add ginger, garlic and green chilli and cook until the raw aroma of the garlic disappears.
    4. Add Patak's Rogan Josh Paste and 50ml water. Cook on medium heat till all the water evaporates.
    5. Add tomato paste and tinned chopped tomatoes. Cook until there is oil separation on the sides of the pan, and the tomatoes are mushy.
    6. Add lamb mince and cook until seared.
    7. Add rest of the water and cook till the lamb is fully cooked.
    8. Add salt to taste. Finish with butter, green coriander and garam masala, and serve with buttered bread buns (Pao), chopped red onion and a lemon wedge.