What are the main ingredients in Aromatic Lamb Keema Roti?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

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?

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. 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! 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. 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. 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.

What should be prepared from my kitchen to make Aromatic Lamb Keema Roti?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Aromatic Lamb Keema Roti

Name: Aromatic Lamb Keema Roti
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

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!

Aromatic Lamb Keema Roti

with yoghurt raita, chutney & potato chunks

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cooked Chopped Tomato
Free-range Lamb Mince
Fresh Chilli
Fresh Chillies
Fresh Coriander
Mrs. Balls Chutney
NOMU Garam Masala Rub
Onion
Onions
Peas
Potato
Raita
Whole Wheat Roti

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

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!

Onion - 1
Carrot - 240g
Free-range Lamb Mince - 150g
Potato - 200g
Fresh Chilli - 1
NOMU Garam Masala Rub - 7,5ml
Cooked Chopped Tomato - 100g
Peas - 40g
Fresh Coriander - 5g
Whole Wheat Roti - 2
Mrs Balls Chutney - 45ml
Raita - 30ml

Download the Recipe

Serves 2

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!

Onion - 1
Carrot - 480g
Free-range Lamb Mince - 300g
Potato - 400g
Fresh Chillies - 2
NOMU Garam Masala Rub - 15ml
Cooked Chopped Tomato - 200g
Peas - 80g
Fresh Coriander - 8g
Whole Wheat Roti - 4
Mrs Balls Chutney - 85ml
Raita - 60ml

Download the Recipe

Serves 3

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!

Onions - 2
Carrot - 720g
Free-range Lamb Mince - 450g
Potato - 600g
Fresh Chillies - 3
NOMU Garam Masala Rub - 22,5ml
Cooked Chopped Tomato - 300g
Peas - 120g
Fresh Coriander - 10g
Whole Wheat Roti - 6
Mrs Balls Chutney - 125ml
Raita - 90ml

Download the Recipe

Serves 4

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!