store-bought garlic pita bread topped with this fragrant, tender cooked lamb

#Thanksgivingseries

Keema is an Indian mince dish best served with a side of rice and lots of pickled red onion. With the current heatwave we are experiencing my kids and I are always looking for different ways to enjoy our favourite foods.

We tried out store-bought garlic pita bread topped with this fragrant, tender cooked lamb – my favourite pickled red onion and fresh coriander – sort of like a pizza… or is it a pitza? Anyway, we loved it! We ate it around the kitchen table, standing up and in total silence – enough said!

If you try my recipe for lamb keema, be sure to leave a comment below, and tag me on your pictures. I’d love to see what you guys are making!

Lamb Keema Pitas
Ingredients

3 tablespoons EVOO or Ghee
1 tablespoon ginger and garlic paste
1 bay leaves
1 teaspoon jeera seeds (cumin)
1 large white onion, finely chopped
2 tablespoons dhania powder (coriander)
1 tablespoon garam masala
1 tablespoon kashmiri chilli powder
1/4 teaspoon ground cloves
½ teaspoon turmeric powder
1 roma tomato, pureed
500 lamb mince
salt, to taste

6 garlic pita
pickled red onion
fresh coriander

Method

Heat oil in a medium-sized pot over medium heat. Add chopped onion, bay leaf, jeera seeds, and a pinch of salt, allow to saute until onion is golden brown and spices are fragrant about 8-10 minutes.

Add dhania powder, garam masala, Kashmiri chilli powder, ground cloves, turmeric powder, and cook until spices are fragrant about 2 minutes.

Mix in tomato purée and stir occasionally until thickened and starting to stick to the bottom of the pot. Add the lamb mince and 1 cup of water.

Season with salt. Cover pot and cook until lamb is cooked through and tender, about 20 minutes on medium-low heat (liquid will have evaporated).

Assemble

Place garlic pitas on an oven tray and bake for 2-3 minutes. Spoon lamb keema on each pita, serve with pickled onion and fresh dhania.

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