Name: Spicy Keema cups
Cook time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 tsp olive oil; 500 g beef mince; 1 red onion finely diced; 1 tsp fresh garlic finely chopped; 1 tsp fresh ginger finely chopped; 1 tsp ground cumin; 2 tsp garam masala; 1 tsp ground coriander; 1 tsp medium curry powder; 1/2 tsp ground turmeric; 2 tsp tomato paste; 1/2 cup water; 1/2 cup baby peas; salt and black pepper; 3 wholewheat wraps; butter melted; fresh coriander leaves to garnish; fresh chillies chopped, to garnish; english cucumber 5cm piece; 2 tsp lemon juice; 1/4 cup plain yoghurt; salt and black pepper

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Ingredients (22)

1 tsp	olive oil
500 g	beef mince
1	red onion — finely diced
1 tsp	fresh garlic — finely chopped
1 tsp	fresh ginger — finely chopped
1 tsp	ground cumin
2 tsp	garam masala
1 tsp	ground coriander
1 tsp	medium curry powder
1/2 tsp	ground turmeric
2 tsp	tomato paste
1/2 cup	water
1/2 cup	baby peas
	salt and black pepper
3	wholewheat wraps
	butter — melted
	fresh coriander leaves — to garnish
	fresh chillies — chopped, to garnish

Raita

	english cucumber — 5cm piece
2 tsp	lemon juice
1/4 cup	plain yoghurt
	salt and black pepper

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Method:

Preheat the oven to 180°C.

Heat the oil in a pan and sauté the mince until it starts to brown.

Add the onion and continue to cook until the meat is completely brown and cooked through.

Stir in the spices and tomato paste and continue to cook for another minute or two. Pour in the water, add the peas and continue to sauté until the water has evaporated. Season with salt and pepper.

To make the raita, grate the cucumber with the skin on and combine with the lemon juice and yoghurt. Season with salt and pepper.

Using a cookie cutter, cut out 10cm circles from the wraps. Brush both sides lightly with melted butter.

Place the wrap circles into the cups of a muffin tin and bake for 5–10 minutes or until they are browned.

Remove the cups from the oven and fill with the mince mixture. Top each one with raita, sprigs of coriander and chopped chillies.

This recipe is an extract from All Sorts of Tapas by Chantal Lascaris. Published in 2021 by Struik Lifestyle an imprint of Penguin Random House South Africa (Pty) Ltd. Photographer: Donna Lewis.