Despite being a food blogger and literally surrounded by cookbooks – we will need to give them their own room soon – I too fall prey to the dreaded food rut. Serving the same tried and tested recipes seems a lot more manageable on busy weekdays than trying something new. So much so that my husband and I have vowed to try at least two new recipes every week in order to mix things ups a bit. Being involved in the Keema Sutra campaign, which aims to highlight the versatility of lamb keema, could not have come at a better time. Lamb keema is a sort of Indian version of spaghetti bolognese – easy to prepare, super tasty and equally versatile. You can use the base recipe in all sorts of family-friendly dishes, from tacos to pasta bakes as this beautifully illustrated recipe ebook demonstrates.
The recipes in the ebook offer a couple of ways to prepare the keema – the easiest of which involves a few tablespoons of the curry paste of your choice. I opted to skip that and add lots of spices instead, but if you have a brand that you trust this would make the recipe even easier. I decided to use my lamb keema as pizza topping and let me tell you it worked brilliantly! This was so tasty – the lamb and peas becoming a little crispy in the oven, the heat from the chillies tempered by the yoghurt. I *may* have eaten one mostly by myself – it was impossible to resist!
I made the pizza dough in the bread maker as it’s so easy to add the ingredients and let it do all the work, but it’s not exactly difficult to make by hand or in a stand mixer. You could also use a large naan bread as the base of your pizza. This would be the perfect meal to share on a Friday night with a couple of frosty glasses of beer. Which is exactly what I am planning to do a little later 🙂
Spicy Lamb Keema Pizza
For the lamb keema
For the pizza dough
500g | 1lb 2oz white bread flour, plus more to dust
360ml | 12fl oz tepid water
3 tbsp olive oil
1 tbsp sugar
2 tsp dried yeast (suitable for bread makers)
1 tsp salt
cornmeal or fine semolina to dust
olive oil to drizzle
6 heaped tbsp of Greek yoghurt
sweet paprika to sprinkle
coriander (cilantro) leaves to garnish
2. Heat the oil in a large frying pan, then add the cumin seeds, cinnamon stick and cardamom (see notes below for easier method).
3. When the cumin seeds begin to sizzle, add the onion, ginger, garlic and bay leaves. Reduce the heat to medium low and cook until the onions are soft.
12. Serve with a sprinkling of paprika, and scatter some sliced green chillies and fresh coriander leaves before serving.
Note: there’s a large list of spices in this recipe. To simplify, use 3-4 tablespoons of your favourite curry paste instead of the spices listed above, stirring in the paste once the onions are soft.