Lamb keema pitas
|1 tbsp||ginger and garlic paste|
|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|
|pickled red onions — to garnish|
|fresh coriander — to garnish|
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).
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.