Keema Sloppy Joe’s with a Cardamom and Coriander Bun

Name: Keema Sloppy Joe’s with a Cardamom and Coriander Bun
Prep time: 2 h 20 min
Total time: 2 h 20 min
Cuisine: Indian, Asian
Ingredients: For the Bread Buns; 500g Strong Bread Flour; 7g Dried Active Yeast; 3g Cardamom seeds; 3g Fennel seeds; 7g Fresh Coriander finely chopped; 7g Salt; 7g Vegetable Oil; 310ml Warm Water (approx 40 degrees); For the Keema; 250g Beef Mince; 2 tbsp Vegetable Oil; 1 tsp Garlic Paste; 1 tsp Ginger Paste; .5 tsp Cumin Seeds; .5 tsp Fennel seed; 2 tsp Mild Madras Curry Powder; 1 tsp Garam Masala Powder; .5 tsp Chilli Powder; .5 tsp Paprika Powder; .5 tsp Cumin Powder; .5 tsp Coriander Powder; 2 tbsp Water; 1 Medium Onion Finely Sliced; 200ml Tomato passata; 5g Fresh Coriander finely chopped.

27 steps

Prep:2h 20min

The sloppy Joe with an indian twist. Keep a mince in a Soft fluffy bread bun flavoured with Cardamon and Coriander.

Updated at: Thu, 17 Aug 2023 10:38:01 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories771.7 kcal (39%)

Total Fat24.6 g (35%)

Carbs105.2 g (40%)

Sugars1.5 g (2%)

Protein29.5 g (59%)

Sodium830 mg (42%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the flour into a bowl.

Step 2

Stir in the salt

Step 3

Stir in the yeast

Step 4

Stir in the freshly chopped coriander.

Step 5

In another bowl add the warm water and oil and mix.

Step 6

Add the flour mixture one large spoon at a time into the bowl with the water and oil and mix, keep adding a spoonful at a time, it will get too thick to stir, once this happens add in the remaining flour.

Step 7

If you’re using a stand mixer set it to a slow speed with a dough hook and knead for around 10 mins. If you are doing it by hand ensure you knead for the full 10 minutes, you can tell when the dough is done as it will not stick to your hand or the work surface.

Step 8

Shape the dough into a tight ball, gently press the top with your finger and the dough should bounce back, if it doesn’t you need to knead for a bit longer.

Step 9

Once the dough is rolled into a tight ball, place it into a lightly oiled bowl and cover it with a cloth and leave it in a warm place for about one hour, or until it has doubled in size.

Step 10

Remove the dough from the bowl and knead until the air has been removed.

Step 11

Divide the dough into 6/8 pieces and roll into tight round balls.

Step 12

Oil or line a baking sheet with parchment paper.

Step 13

Gently press the ball into a flattened disc shape and place it on the baking tray. Ensure you space them as they will rise and stick together.

Step 14

Dust the tops with flour, this will stop them from sticking to the cloth that you use to cover them. Once covered leave the dough for another hour.

Step 15

After the hour preheat the oven to 180 degrees fan oven set to 160 degrees.

Step 16

Dust the dough balls with flour again if required and place them into the oven and cook for around 20 minutes, if you want the buns browner leave them for longer, however, they will be harder on the outside.

Step 17

Once cooked remove from the oven and place onto a wire rack to cool.

Step 18

For the Keema

Step 19

Heat 2 tbsp of vegetable oil in a sauté pan or frying pan.

Step 20

Next, add in the sliced onions and cook until caramelised on medium heat, approximately 6mins.

Step 21

Next, add in the garlic and ginger paste and cook for one minute.

Step 22

Now add in the spices and cook for one minute, before the spices burn add in the water and cook for a minute.

Step 23

Now add in the minced beef and cook until browned.

Step 24

Add in the passata and stir, and leave to simmer for 5 minutes.

Step 25

Time to plate up.

Step 26

Slice the bun in half, spoon on some of the Keema, top with slices of deep-fried paneer crispy onions and sprinkle over the freshly chopped coriander, and serve with a side of choice.

Step 27

Lick you’re lips and enjoy.