A typical Indian spicy recipe, here paired with lamb meat, which for “making scarpetta” calls for “Pav” bread, colored on the outside and soft on the inside. We bet you won't be able to resist it?
Ingredients for 6 people
For the Keema paste
- 23 g of garlic and ginger paste
- 19 g of chopped small green chilies
- 2 pieces of green cardamom
- 384 g chopped red onion
- 384 g of sliced cuore di bue tomato
- 6 g coriander powder
- Half teaspoon of red chili powder
- Half teaspoon of turmeric powder
- Half teaspoon of coriander seed powder
Procedure
Fry all ingredients until fragrant and blend until a smooth paste is obtained.
For the Keema
- 750 g lamb filet
- 1 chopped red bell pepper
- 1 yellow bell bell pepper chopped
- 1 chopped green bell pepper
- Masala powder to taste.
Procedure
“Sweat” the peppers in a skillet until translucent. Add the chopped lamb, garam masala and the previously obtained keema paste. Continue cooking until tender.
For the dressing
- Lime juice to taste
- Sea salt to taste
- 15 g chopped coriander leaves
- 17 g of chopped mint leaves
Procedure
Season with salt and lime juice, if needed, and finish with a sprinkling of chopped cilantro and mint.
For the sweet outer topping
- 100 g whole wheat flour
- 100 g unsalted butter
- 40 g white sugar
- 2 eggs
- 50 ml milk
Procedure
Mix the first four ingredients together. Add the milk. Store in a closed container.
For the Pav (typical Indian bread roll)
- 5 g fresh yeast
- 2 ml water
- 4 ml milk
- 5 g white sugar
- 83 g whole wheat flour
- 18 g unsalted butter
- 1 tablespoon of canola oil
- 1.5 g sea salt
- 56 ml milk
Procedure
Heat the milk and sugar, then add the yeast. Leave aside. Mix flour and butter together. Add oil and salt. Add yeast mixture. Let stand 25-45 minutes. Form into a 12 g loaf. Stuff with lamb keema. Let rest for 30 minutes. Apply sweet topping on top.
Bake at 200°C for 8-9 minutes or until golden brown. Turn over and bake for another minute.
Enjoy when it is all hot.
