Lamb Keema Chapati Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
503 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Indian
Lamb Keema Chapati Bowls
Description
The recipe begins by shaping small chapati discs into bowls by baking them in muffin trays or over bowls to crisp and hold shape. Meanwhile, diced onions are softened in oil, then lamb mince is browned before adding crushed garlic, ginger, chili flakes, cumin, and garam masala to develop deep aromatic flavors. Tomato puree and water create a simmering sauce that reduces and intensifies.
Frozen peas are stirred in to finish the keema with a touch of sweetness and texture. The lamb mixture is spooned into the crisp chapati bowls for a handheld presentation. The accompanying raita mixes Greek yogurt with coarsely grated cucumber, salt, lemon juice, and fresh chopped mint or coriander to refresh the palate.
Additional garnishes like coriander leaves and optional pickles or chutneys can be added to balance the rich lamb. This dish works well as a main course combining protein, spices, and bread in a convenient, flavorful format.
Ingredients
Chapati Bowls
- 8 chapatis or wholemeal wraps
Lamb Keema
- 1 onion diced, small
- 600 g lamb mince
- 3 cloves garlic grated or crushed
- 2 cm ginger grated
- 1 teaspoon cumin
- 3 teaspoons garam masala
- ½ teaspoon chili flakes
- salt
- black pepper
- 2 tablespoons tomato puree
- 200 ml water
- 50 g peas frozen
Raita
- 200 ml Greek yogurt
- 8 cm cucumber coarsely grated and squeezed to remove excess water, chunk
- ½ teaspoon salt
- lemon juice of ½ lemon
- 2 tablespoons mint chopped finely (optional, or coriander
To Serve
- Coriander leaves extra
- chilli lime pickle or mango chutney (optional, chopped fresh, other toppings such as
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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