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Cumin keema buns

  • Timer Prep 100 min
    Cook 20 min
  • Chart 483.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Chop the onions. Grate the fresh ginger. Mince the garlic cloves. Chop the fresh coriander. Select a ripe tomato and dice the tomatoes. Cook the frozen peas. Beat the eggs.

Method

  1. 1 The day before you’re planning to make the buns you need to make the biga to leven the dough.
  2. 2 Weigh out 200g of the mix, add 150ml water and mix well. Cover with cling film and leave in a warm place to ferment overnight. The next day, add 250ml water to the biga and fold with a spatula for 1 minute.
  3. 3 The water will not fully mix in.
  4. 4 Add about half the dough mix to the biga and fold until it’s incorporated.
  5. 5 Repeat with the remaining dough mix. Don’t worry about the mix being very wet and sticky, as it will help to make light and fluffy buns.
  6. 6 Add the olive oil and fold through the dough.
  7. 7 Cover the mix with clingfilm and leave for an hour in a warm place to prove and double in size.
  8. 8 While it’s proving, make your keema. Heat the oil in a heavy-based frying pan over a medium heat and sauté the onion until golden brown.
  9. 9 Add the ground cumin, ginger and garlic and cook for 3-4 minutes.
  10. 10 Add the lamb mince and salt and fry over a high heat until it browns and any water evaporates. In a pestle and mortar, pound together the coriander, mint and green chili to make a course paste.
  11. 11 Add the yoghurt to the lamb and sauté briefly before adding the herb paste and cooking for a further 4 minutes.
  12. 12 Add the tomato, bay leaf and peas and cook for 5 more minutes, until the tomatoes are soft.
  13. 13 Squeeze over the lime, stir and set aside to cool down.
  14. 14 Preheat the oven to 220 fan.
  15. 15 When the dough has doubled in size, rub your hands all over with olive oil (to avoid the dough sticking to your hands) and break off 90-100g pieces.
  16. 16 Roll them into a ball and then flatten into discs your hand.
  17. 17 Spoon a dessert spoonful of the keema mix into the centre of the disc and bring the edges over the mince to cover it, pressing the dough together to seal the buns.
  18. 18 Make sure the edges are thoroughly sealed and there are no gaps for the mince to escape.
  19. 19 Place on a lined baking sheet, seal side down. Repeat with the rest of the dough and then brush with the beaten egg.
  20. 20 Scatter over some cumin seeds.
  21. 21 Put an empty, high sided roasting tin in the bottom of the oven and fill with boiling water to create steam.
  22. 22 Bake the buns for 15-20 minutes, until puffed and golden.