Keema and Chapati

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Fragrant and spiced minced meat perfect for pairing with an Indian flatbread! A popular Indian dish throughout Southeast Asia.

Let's start cooking!

Indian spices poured into metal pot

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.
Meat in the pot

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.
Substitute minced lamb with minced beef, mutton or chicken
  • 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.
Dough on board

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.
Dough flattened by dough

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.
Chapati in frying pan

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.
Buy store bought chapati, naan or even prata/paratha if you are short on time

Let's plate and serve!

Chapati dipping into keema bowl

Transfer keema into serving bowl or dish with chapati on the side.

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