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! (Serves 4-8 depending on appetite/course)
Course Main Course, Party Food, Starter
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Eb Gargano
8chapatis or wholemeal wraps
3clovesgarlicgrated or crushed
Salt and pepper
8cmchunk of cucumbercoarsely grated and squeezed to remove excess water
Juice of ½ a lemon
2tablespoonsmint or corianderchopped finely (optional)
Extra coriander leaves
Other toppings such as chopped fresh chillilime 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.