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Lamb Keema Chapati Bowls
5 from 10 votes

Lamb Keema Chapati Bowls

Lamb Keema Chapati Bowls feature spiced ground lamb cooked with garlic, ginger, and warm spices, served inside crisp mini chapati bowls baked in a muffin tin or ovenproof dish. The lamb is simmered in tomato puree and water until tender with peas added near the end. A cooling yogurt-based raita with grated cucumber and mint accompanies the rich keema, along with extra fresh coriander and optional chutneys for flavor contrast.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Calories: 503 kcal
Course: Main Course, Appetizer, Snacks
Cuisine: Indian

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
    Cup of Yum
  1. Preheat your oven to 200C / 180C fan/ gas mark 6 / 400F.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 503

% 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.