Ingredients
Increase Portion Size
- Country Range Doughballs
- g Keema Mince
- g Butter
- Tea Spoon Chopped Coriander
- Tea Spoon Torn Mint Leaves
- Thinly Sliced Green Chillies
Method
Keema Mince
-
1
Step 1
Fry the red onions, ginger, garlic and lamb mince until in veg oil until brown -
2
Step 2
Add the curry powder and garam masala and continue to fry for 2 minutes -
3
Step 3
Add the chopped tomatoes and simmer for 30 minutes -
4
Step 4
Add the chopped coriander, peas and season to taste
Stuffed Flat Bread
-
1
Step 1
Defrost the dough balls and cut into 4 and allow to prove for 1 hour -
2
Step 2
Roll out each piece of dough and top with 30g cold keema mince -
3
Step 3
Bring the dough together to totally encase the keema mince and gently roll out until the thickness of your thumb nail -
4
Step 4
Pre heat the oven to 260c and place a baking tray inside to get hot -
5
Step 5
Carefully Place the flat breads onto the hot tray, 2 at a time and cook for 4 minutes, turning each one after 2 minutes -
6
Step 6
Brush with butter and garnish with sliced chills, mint and chopped coriander. serve with mint yoghurt and wedges of lime
Ingredients
Increase Portion Size
- Country Range Doughballs
- g Keema Mince
- g Butter
- Tea Spoon Chopped Coriander
- Tea Spoon Torn Mint Leaves
- Thinly Sliced Green Chillies
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