Lamb keema pitas

6 servings Prep: 10 mins, Cooking: 30 mins
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Lamb keema curry made with lamb mince, kashmiri chilli powder and a unique blend of spices served on fresh garlic pita, perfect easy weekday meal.

By Independent Contributor March 24 2022
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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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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.

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