Name: Lamb keema pitas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 3 tbsp ghee; 1 tbsp ginger and garlic paste; 1 bay leaf; 1 tsp cumin seeds; 1 large onion finely chopped; 2 tbsp ground coriander; 1 tbsp garam masala; 1 tbsp kashmiri chilli powder; 1/4 tsp ground cloves; 1/2 tsp ground turmeric; 1 Roma tomatoes pureed; 500 g lamb mince; salt to taste; 6 garlic pita; pickled red onions to garnish; fresh coriander to garnish

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Ingredients (16)

3 tbsp	ghee
1 tbsp	ginger and garlic paste
1	bay leaf
1 tsp	cumin seeds
1	large onion — finely chopped
2 tbsp	ground coriander
1 tbsp	garam masala
1 tbsp	kashmiri chilli powder
1/4 tsp	ground cloves
1/2 tsp	ground turmeric
1	Roma tomatoes — pureed
500 g	lamb mince
	salt — to taste
6	garlic pita
	pickled red onions — to garnish
	fresh coriander — to garnish

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Method:

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

Add coriander 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).

To 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 coriander.

Reprinted with permission from Landi Govender from The Tocka Blog, follow along on Instagram for more recipes.