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KEEMA SANDWICHES

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Serves: 4-6

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Hot and spicy keema sandwiches in pitta pockets with slices of tomato and onion... not for the fainthearted.

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Ingredients

  • 1 lb ground lamb (or beef)
  • 2 onions (1 diced 1 sliced into rings)
  • 4 cloves finely diced garlic
  • 7 tomatoes (retain one for garnish)
  • 2 teaspoons hot curry powder
  • 1 teaspoon hot chili powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 tablespoon chilli sauce
  • oil (for frying pittas)
  • 1 pinch of salt
  • 1 pinch of pepper
  • water (if needed)
  • 1 handful cilantro (to finish)

Method

  1. Put a tablespoon or so of oil in a frying pan and fry the mustard seeds till they start to pop, then add the diced onions and fry gently until they become translucent, add the garlic and the rest of the dried spices and fry for a further minute, you may need to add a little more oil if the mixture becomes too dry. Then transfer the mixture to a medium saucepan and leave aside.
  2. In the frying pan place the minced meat to brown. When browned add the meat to the onion mixture, place the pan on a low heat and chop 6 of the tomatoes and add to the pan, add the hot chilli sauce, stir and cover. simmer gently for 20 minutes, stir well, by now the tomatoes should be softened and should start to incorporate into the keema mixture, test for seasoning and add according to taste
  3. Cook for a further 30 minutes, covered, stirring occasionally, although the keema should be quite dry, you may need to add a small amount of water to stop it sticking..
  4. before serving, test again for seasoning and add the chopped coriander
  5. Serve in warmed pittas with slices of tomato and onion.

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