Keema and Chapati
Fragrant and spiced minced meat perfect for pairing with an Indian flatbread! A popular Indian dish throughout Southeast Asia.
Let's start cooking!
Step 1 - Fry aromatics in ghee and add spices
- In a pot, fry shallots, garlic and ginger in ghee for 2 minutes until fragrant.
- In the same pot, add 1 Tbsp cumin powder, 1 Tbsp coriander powder, 2 Tsp turmeric powder, 1 Tbsp chili powder, 1 Tbsp garam masala and 1 Tbsp salt. Let it fry for 1 minute.
Step 2 - Make keema
- Add minced lamb into the pot and mix well. Using your spatula, break it apart and let it cook for 5 minutes.
- To the same pot on medium-low heat, add in diced tomatoes and let it cook for 15 minutes until reduced.
- Add in green peas and let it cook for another 5 minutes. Set aside.
Step 3 - Make chapati dough
- In a large bowl, mix all purpose flour with 1 Tsp salt and slowly pour in â cup water. Mix until well combined and forms a dough.
- Place dough on a clean working surface and roll it out.
Step 4 - Divide and flatten dough
- Divide the dough into even balls, about 25 g each.
- With oiled hands or rolling pin, flatten each dough ball until it is about ½ cm in thickness.
Step 5 - Dry fry chapati
- In a pan on medium heat, dry fry the chapati 2 to 3 minutes on each side until lightly browned. Set aside and repeat with remaining dough.
Let's plate and serve!
Transfer keema into serving bowl or dish with chapati on the side.