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
Aromatic Lamb Keema Roti
with yoghurt raita, chutney & potato chunks
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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
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
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
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!
Onions - 2
Carrot - 960g
Free-range Lamb Mince - 600g
Potato - 800g
Fresh Chillies - 4
NOMU Garam Masala Rub - 30ml
Cooked Chopped Tomato - 400g
Peas - 160g
Fresh Coriander - 12g
Whole Wheat Roti - 8
Mrs Balls Chutney - 170ml
Raita - 120ml
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, 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
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?
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
How many calories does Aromatic Lamb Keema Roti have?
1340 calories
How much fat content does Aromatic Lamb Keema Roti have?
grams
Woolies Products in this dish
