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.
- 1 The day before you’re planning to make the buns you need to make the biga to leven the dough.
- 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 The water will not fully mix in.
- 4 Add about half the dough mix to the biga and fold until it’s incorporated.
- 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 Add the olive oil and fold through the dough.
- 7 Cover the mix with clingfilm and leave for an hour in a warm place to prove and double in size.
- 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 Add the ground cumin, ginger and garlic and cook for 3-4 minutes.
- 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 Add the yoghurt to the lamb and sauté briefly before adding the herb paste and cooking for a further 4 minutes.
- 12 Add the tomato, bay leaf and peas and cook for 5 more minutes, until the tomatoes are soft.
- 13 Squeeze over the lime, stir and set aside to cool down.
- 14 Preheat the oven to 220 fan.
- 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 Roll them into a ball and then flatten into discs your hand.
- 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 Make sure the edges are thoroughly sealed and there are no gaps for the mince to escape.
- 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 Scatter over some cumin seeds.
- 21 Put an empty, high sided roasting tin in the bottom of the oven and fill with boiling water to create steam.
- 22 Bake the buns for 15-20 minutes, until puffed and golden.