Perfect for party nibbles, a dinner party starter or even a quick midweek meal, these Lamb Keema Chapati Bowls are a great way to inject a little fun into your cooking and celebrate National Curry Week!
Regular readers of Easy Peasy Foodie will know I am a huge fan of curry! And I especially love a lamb curry. So when the folks at the ‘LAMB. Tasty Easy Fun’ campaign, challenged me to create an Indian-inspired dish for National Curry Week, I was in my element.
However, their challenge came with a twist…they didn’t just want me to come up with another delicious lamb curry…they wanted me to create an ‘Indian Tapas’ dish…a tapas style dish with an Indian twist. It was time to get my thinking cap on!
It took me a while to think of something suitable, but then later whilst scanning my list of possible future recipes for Easy Peasy Foodie, an idea caught my eye…Have you seen the fajita bowls that seem to be all over social media at the moment? The idea is you bake a tortilla into a bowl shape and then you serve the fajita filling in the bowl, rather than the usual way of wrapping the filling up it up in the tortilla.
Well, I figured you could do exactly the same thing Indian-style, serving a lamb curry in a bowl made out of a chapati rather than a tortilla. I tested it out and it worked brilliantly!!
And these fab Lamb Keema Chapati Bowls are super versatile too, as you can make them in a variety of sizes to suit your requirements. I have made two sizes here…little ones, which would be perfect for party nibbles, and bigger ones which would make a fab dinner party starter or even a quick midweek meal.
The little ones are made by cutting out circles from a larger chapati, using a pastry cutter, and baking them in the oven in a cupcake tray. The larger ones are made by putting a whole chapati into an oven proof bowl (I used our cereal bowls), and baking them in the oven for a little longer.
Either way, by baking the chapatis in the oven they become rigid bowl shapes and perfect for filling with a delicious lamb curry.
I chose to use lamb keema here as it is the perfect curry for filling these chapati bowls…it needed to be a curry that wasn’t too saucy, or it would make the bowls go soft, and it needed to be a curry with quite small pieces as large pieces of lamb would overwhelm the chapati bowls… especially the little ones. My lamb keema fitted the bill perfectly and as a bonus tastes amazing!
To top these Lamb Keema Chapati Bowls, I used my favourite raita and a sprinkle of fresh coriander, but you could also top with mango chutney, lime pickle, some extra chillies or whatever takes your fancy!
Making the chapati bowls is super easy, but if you are not making this for a party and you just want a quick midweek meal, you could simply make the Lamb Keema, warm through the chapatis in the normal way and make lamb keema wraps instead…or simply serve with rice!
Lamb Keema Chapati Bowls
- 8 chapatis or wholemeal wraps
- 1 small onion diced
- 600 g lamb mince
- 3 cloves garlic grated or crushed
- 2 cm ginger grated
- 1 teaspoon cumin
- 3 teaspoons garam masala
- ½ teaspoon chilli flakes
- Salt and pepper
- 2 tablespoons tomato purée
- 200 ml water
- 50 g frozen peas
- 200 ml Greek yogurt
- 8 cm chunk of cucumber coarsely grated and squeezed to remove excess water
- ½ teaspoon salt
- Juice of ½ a lemon
- 2 tablespoons mint or coriander chopped finely (optional)
- Extra coriander leaves
- Other toppings such as chopped fresh chilli lime pickle or mango chutney (optional)
- Preheat your oven to 200C / 180C fan/ gas mark 6 / 400F.
- To make the mini chapati bowls, use an 8cm diameter cutter to cut 4 circles out of each chapati. Place the circles in a cupcake tray and bake in the oven for 5-10 minutes until firm and starting to go brown.
- To make the larger chapati bowls, place each chapati in a small oven proof bowl, such as a cereal bowl (do check yours are oven proof!) and bake in the oven for 10-15 minutes until firm and starting to go brown.
- While your chapati bowls are cooking, make the lamb keema. Place the oil in a large frying pan, or sauté pan, and add the onions. Cook on a low heat for 3 minutes, until just starting to soften.
- Turn up the heat to medium and add the lamb mince. Cook for 3 minutes until mostly browned, and then add the garlic, ginger, chilli, cumin and garam masala. Cook for 2 more minutes.
- Next, add the salt, pepper, tomato puree and water. Simmer on a low heat for a further 10-15 minutes until most of the water has evaporated.
- While the lamb keema is simmering, mix together the raita ingredients. Make sure that after you have grated the cucumber you take care to squeeze most of the liquid out of the cucumber or your raita will be watery. (I just gather up the grated cucumber in my hands and squeeze over a bowl or the sink).
- When everything is ready, divide the keema between the chapati bowls and top with the raita and a sprinkling of coriander. Alternatively place all the individual elements on the table and allow everyone to make up their own chapati bowls just the way they like them.
This is a collaborative post with the ‘LAMB. Tasty Easy Fun’ campaign. ‘LAMB. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking. Lamb is often considered difficult to cook, expensive, or something to be saved for Sunday roasts. The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week!
Love Lamb? Check out my collection of Easy & Delicious Lamb Recipes
Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes
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