- 250g plain flour
- 190ml milk, warmed
- 1tsp salt
- 20g ghee
- 15g milk powder
- 7g instant yeast
- 15g sugar
- milk, for brushing
- ghee, for brushing
- flour, for dusting
- 200g minced lamb
- 2 tbsp oil
- 1 onion, very finely chopped
- 2 garlic cloves, minced
- 5 cm piece ginger, minced
- 2 green chillies, finely chopped
- 2 tbsp tomato puree
- 1 tsp chilli powder
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 1 tsp garam masala
- 1 tsp salt (to taste)
- 100g peas (optional)
- Handful fresh coriander leaves, finely chopped
- Warm the milk slightly and add the sugar and yeast. Mix well and keep aside for 10 minutes until it’s frothy.
- Add the flour, salt and milk powder into the bowl of your stand mixer. Make sure the dough hook is attached.
- Once the yeast mixture is frothy, add to the flour and mix to make a dough. It will be slightly sticky but don’t worry too much.
- Add the ghee and leave it kneading for about 10-15 minutes. You may need to add a little more flour if it’s very sticky.
- After 15 mins of kneading, cover the bowl with cling film and keep aside for one hour until it doubles in volume.
- Meanwhile, heat oil in a pan and on a medium heat, start to fry the finely chopped onions.
- After 5 minutes, add the minced ginger and garlic and cook until everything is golden brown.
- Add the lamb, chopped chillies, spices and salt, and stir-fry until the meat has browned.
- Squeeze in the tomato puree and a splash of water if needed.
- If using peas, you can add those too. Leave the mixture to cook thoroughly, stirring occasionally until all the liquid has evaporated. The filling must be nice and dry.
- Leave to cool then add the chopped coriander leaves.
Making the Filled Pau
- Dust your hands and punch down the dough. Take out and knead for a minute or so. If it sticks, sprinkle with a little more flour.
- Grease an 8" square cake tin with oil.
- Divide the dough into 8 portions, about 60g each.
- Roll each one out a little and put 1-2 tbsp of the filling into the centre. Fold the dough round the filling encasing it inside. Squeeze it closed and roll a little into a neat ball. Place the ball into the tin.
- Repeat with the remaining balls and ensure the balls are snug and touching each other so they rise upwards and not sideways.
- Cover the tin with a damp cloth and keep aside for another 45 mins.
- Preheat your oven to 200C and carefully remove the damp cloth after 30 minutes so the Pav don’t stick to the cloth.
- Once they have risen, brush with some milk. Gently place in the oven and bake for 15-20 minutes until they are golden brown. Check them if they need a little longer to cook.
- Once browned, remove from the oven and brush the top with ghee. Eat them warm or leave to cool and eat later.
The best way to mop up and delicious curry sauce.