Lamb Keema Chapati Bowls
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
6 people
-
Calories
503 kcal
-
Course
Main Course, Appetizer, Snacks
-
Cuisine
Indian
Lamb Keema Chapati Bowls
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Perfect for party nibbles, a dinner party starter or even a quick midweek meal, these Lamb Keema Chapati Bowls are a great way to inject a little fun into your cooking and celebrate National Curry Week! (Serves 4-8 depending on appetite/course)
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Ingredients
Chapati Bowls
- 8 chapatis or wholemeal wraps
Lamb Keema
- 1 small onion diced
- 600 g lamb mince
- 3 cloves garlic grated or crushed
- 2 cm ginger grated
- 1 teaspoon cumin
- 3 teaspoons garam masala
- ½ teaspoon chilli flakes
- salt and pepper
- 2 tablespoons tomato puree
- 200 ml water
- 50 g frozen peas
Raita
- 200 ml Greek yogurt
- 8 cm chunk of cucumber coarsely grated and squeezed to remove excess water
- ½ teaspoon salt
- Juice of ½ a lemon
- 2 tablespoons mint or coriander chopped finely (optional)
To Serve
- Extra coriander leaves
- Other toppings such as chopped fresh chilli lime pickle or mango chutney (optional)
Instructions
Chapati Bowls
- Preheat your oven to 200C / 180C fan/ gas mark 6 / 400F.
- To make the mini chapati bowls, use an 8cm diameter cutter to cut 4 circles out of each chapati. Place the circles in a cupcake tray and bake in the oven for 5-10 minutes until firm and starting to go brown.
- To make the larger chapati bowls, place each chapati in a small oven proof bowl, such as a cereal bowl (do check yours are oven proof!) and bake in the oven for 10-15 minutes until firm and starting to go brown.
Lamb Keema
- While your chapati bowls are cooking, make the lamb keema. Place the oil in a large frying pan, or sauté pan, and add the onions. Cook on a low heat for 3 minutes, until just starting to soften.
- Turn up the heat to medium and add the lamb mince. Cook for 3 minutes until mostly browned, and then add the garlic, ginger, chilli, cumin and garam masala. Cook for 2 more minutes.
- Next, add the salt, pepper, tomato puree and water. Simmer on a low heat for a further 10-15 minutes until most of the water has evaporated.
Raita
- While the lamb keema is simmering, mix together the raita ingredients. Make sure that after you have grated the cucumber you take care to squeeze most of the liquid out of the cucumber or your raita will be watery. (I just gather up the grated cucumber in my hands and squeeze over a bowl or the sink).
To Serve
- When everything is ready, divide the keema between the chapati bowls and top with the raita and a sprinkling of coriander. Alternatively place all the individual elements on the table and allow everyone to make up their own chapati bowls just the way they like them.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
35g
(12%)
Protein
26g
(52%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Cholesterol
74mg
(25%)
Sodium
654mg
(27%)
Potassium
351mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
140IU
(3%)
Vitamin C
5.7mg
(6%)
Calcium
174mg
(17%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 654mg | 27% |
| Potassium | 351mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 174mg | 17% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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