eCook Meal
Aromatic Lamb Keema Roti
with yoghurt raita, chutney & potato chunks
Warm rotis, stacked high with an amazingly delicious lamb keema curry. Slathered with Mrs Balls, covered with carrot and coriander salsa and dolloped with creamy raita. Easy, simple and utterly delicious!
Serving guide
Choose your portion size.
LET’S START!
Place a pan over medium heat with a drizzle of oil and a knob of butter. Add the diced onions and diced Carrot. Cook on a low heat for 3-4 minutes, until the onion is soft and translucent. Add the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally.
FRAGRANT KEEMA
When the mince is caramelised, add the Potato chunks, ½ chopped Chilli (to taste) and the garam masala. Mix until fully combined and fry for 1-2 minutes until the garam masala is fragrant. Add the cooked chopped tomato, 200ml of water and some seasoning. Mix until fully combined and leave to simmer on a medium heat for 10-15 minutes, mixing occasionally. In the final 3-5 minutes, stir through the peas. On completion, most of the water should be evaporated and the potato chunks should be soft.
SPICY & FRESH
In a bowl toss together the grated Carrot, ½ of the chopped coriander, the remaining chopped chillies, a drizzle of oil and season. Set aside.
ROTI’S
When the keema has 5 minutes remaining, place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
KEEMA CURRY MAGIC!
Stack the warm rotis on a plate, smear with the chutney and top with the flavourful keema. Spoon over the spicy Carrot and coriander salsa and dollop with the riata. Sprinkle over any remaining chopped coriander, wrap up and enjoy!
LET’S START!
Place a pan over medium heat with a drizzle of oil and a knob of butter. Add the diced onions and diced Carrot. Cook on a low heat for 3-4 minutes, until the onion is soft and translucent. Add the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally.
FRAGRANT KEEMA
When the mince is caramelised, add the Potato chunks, ½ chopped Chilli (to taste) and the garam masala. Mix until fully combined and fry for 1-2 minutes until the garam masala is fragrant. Add the cooked chopped tomato, 300ml of water and some seasoning. Mix until fully combined and leave to simmer on a medium heat for 10-15 minutes, mixing occasionally. In the final 3-5 minutes, stir through the peas. On completion, most of the water should be evaporated and the potato chunks should be soft.
SPICY & FRESH
In a bowl toss together the grated Carrot, ½ of the chopped coriander, the remaining chopped chillies, a drizzle of oil and season. Set aside.
ROTI’S
When the keema has 5 minutes remaining, place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
KEEMA CURRY MAGIC!
Stack the warm rotis on a plate, smear with the chutney and top with the flavourful keema. Spoon over the spicy Carrot and coriander salsa and dollop with the riata. Sprinkle over any remaining chopped coriander, wrap up and enjoy!
LET’S START!
Place a pan over medium heat with a drizzle of oil and a knob of butter. Add the diced onions and diced Carrot. Cook on a low heat for 4-5 minutes, until the onion is soft and translucent. Add the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally.
FRAGRANT KEEMA
When the mince is caramelised, add the Potato chunks, ½ chopped Chilli (to taste) and the garam masala. Mix until fully combined and fry for 2-3 minutes until the garam masala is fragrant. Add the cooked chopped tomato, 400ml of water and some seasoning. Mix until fully combined and leave to simmer on a medium heat for 15-20 minutes, mixing occasionally. In the final 3-5 minutes, stir through the peas. On completion, most of the water should be evaporated and the potato chunks should be soft.
SPICY & FRESH
In a bowl toss together the grated Carrot, ½ of the chopped coriander, the remaining chopped chillies, a drizzle of oil and season. Set aside.
ROTI’S
When the keema has 5 minutes remaining, place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
KEEMA CURRY MAGIC!
Stack the warm rotis on a plate, smear with the chutney and top with the flavourful keema. Spoon over the spicy Carrot and coriander salsa and dollop with the riata. Sprinkle over any remaining chopped coriander, wrap up and enjoy!
LET’S START!
Place a pan over medium heat with a drizzle of oil and a knob of butter. Add the diced onions and diced Carrot. Cook on a low heat for 4-5 minutes, until the onion is soft and translucent. Add the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally.
FRAGRANT KEEMA
When the mince is caramelised, add the Potato chunks, ½ chopped Chilli (to taste) and the garam masala. Mix until fully combined and fry for 2-3 minutes until the garam masala is fragrant. Add the cooked chopped tomato, 500ml of water and some seasoning. Mix until fully combined and leave to simmer on a medium heat for 15-20 minutes, mixing occasionally. In the final 3-5 minutes, stir through the peas. On completion, most of the water should be evaporated and the potato chunks should be soft.
SPICY & FRESH
In a bowl toss together the grated Carrot, ½ of the chopped coriander, the remaining chopped chillies, a drizzle of oil and season. Set aside.
ROTI’S
When the keema has 5 minutes remaining, place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
KEEMA CURRY MAGIC!
Stack the warm rotis on a plate, smear with the chutney and top with the flavourful keema. Spoon over the spicy Carrot and coriander salsa and dollop with the riata. Sprinkle over any remaining chopped coriander, wrap up and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R200.52
for 4 servings · R50.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Fresh Coriander needs 12 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.98
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Roti
- NOMU Garam Masala Rub
- Mrs Balls Chutney
- Raita
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aromatic Lamb Keema Roti?
The preparation time for Aromatic Lamb Keema Roti with yoghurt raita, chutney & potato chunks is between 20 and 35 minutes.
What is the total time required to make Aromatic Lamb Keema Roti with yoghurt raita, chutney & potato chunks?
The total time required to make Aromatic Lamb Keema Roti with yoghurt raita, chutney & potato chunks is between 35 and 50 minutes.
How many servings does Aromatic Lamb Keema Roti provide?
4 servings
What are the main ingredients in Aromatic Lamb Keema Roti?
Carrot, Chilli, Fresh Coriander, Lamb Mince, Mrs. Balls Chutney, NOMU Garam Masala Rub, Onion, Pea, Potato, Raita, Tomato, Whole Wheat Roti
What is the nutritional information of Aromatic Lamb Keema Roti?
Calories: 1340, Carbs: 186 grams, Fat: grams, Protein: 64.2 grams, Sugar: 62 grams, Salt: 1773 grams
How do I prepare Aromatic Lamb Keema Roti?
KEEMA CURRY MAGIC!: Stack the warm rotis on a plate, smear with the chutney and top with the flavourful keema. Spoon over the spicy carrot and coriander salsa and dollop with the riata. Sprinkle over any remaining chopped coriander, wrap up and enjoy! SPICY & FRESH: In a bowl toss together the grated carrot, ½ of the chopped coriander, the remaining chopped chillies, a drizzle of oil and season. Set aside. LET’S START!: Place a pan over medium heat with a drizzle of oil and a knob of butter. Add the diced onions and diced carrot. Cook on a low heat for 3-4 minutes, until the onion is soft and translucent. Add the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. FRAGRANT KEEMA: When the mince is caramelised, add the potato chunks, ½ chopped chilli (to taste) and the garam masala. Mix until fully combined and fry for 1-2 minutes until the garam masala is fragrant. Add the cooked chopped tomato, 300ml of water and some seasoning. Mix until fully combined and leave to simmer on a medium heat for 10-15 minutes, mixing occasionally. In the final 3-5 minutes, stir through the peas. On completion, most of the water should be evaporated and the potato chunks should be soft. ROTI’S: When the keema has 5 minutes remaining, place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
What should be prepared from my kitchen to make Aromatic Lamb Keema Roti?
Carrot, Chilli, Fresh Coriander, Lamb Mince, Mrs. Balls Chutney, NOMU Garam Masala Rub, Onion, Pea, Potato, Raita, Tomato, Whole Wheat Roti
How many calories does Aromatic Lamb Keema Roti have?
1340 calories
How much fat content does Aromatic Lamb Keema Roti have?
grams