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 🙂
When choosing your meat, whether it is beef or lamb, make sure you look out for the Red Tractor logo which means the meat is farm assured and of top quality. Visit the Simply Beef and Lamb website to learn how to cook lamb dishes that have been passed down through generations by the Keema Nans, Mamta Gupta and Pervin Todiwala.Find more lamb keema inspiration around the blogosphere…
• Elizabeth’s Kitchen Diary – Keema Meatball Curry
• Fuss Free Flavours – Lamb Keema Tacos
• Foodie Quine – Lamb Keema Nachos
Spicy Lamb Keema Pizza
- For the lamb keema
- 450 g/1lb lean lamb mince
- a little sunflower or vegetable oil
- 1 large onion peeled and finely chopped
- 2 garlic cloves peeled and finely chopped or minced
- 2.5 cm/1inch piece fresh root ginger peeled and finely chopped
- 1-2 green chillies deseeded (if preferred) and sliced, plus more to garnish
- 75 g | 3oz peas frozen is fine
- 1 tsp cumin seeds
- 2-3 large cardamoms broken slightly in a pestle and mortar
- 1 small cinnamon stick
- 1 tsp garam masala
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- pinch chilli powder
- pinch ground cloves
- 3 medium tomatoes seeds removed, chopped
- 3 tbsp tomato purée
- 2 bay leaves
- 2 tsp sugar
- salt and freshly ground black pepper
- For the pizza dough
- 500 g | 1lb 2oz white bread flour plus more to dust
- 360 ml | 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
- Make the pizza dough in a bread maker: checking your machine can handle the quantity of flour first. Add the water, oil, sugar, flour, salt and finally the yeast. Use the dough or pizza setting. To make by hand or in a stand mixer follow the instructions in this post.
- Heat the oil in a large frying pan, then add the cumin seeds, cinnamon stick and cardamom (see notes below for easier method).
- 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.
- Add the lamb mince and break it up really well with a wooden spoon.
- Once the meat is well browned, add the chopped tomatoes, tomato purée, sugar, and remaining spices. Stir everything together, adding a little water if the pan is dry.
- Season and cook, uncovered, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender. Leave to cool slightly and remove the cinnamon stick, bay leaves and cardamom pods.
- Preheat the oven as hot as it will go and place a pizza stone on the middle shelf.
- Tip the pizza dough onto a lightly floured worktop. Knock it back and divide in two sections.
- Roll or stretch each piece of dough to create the pizza bases then transfer them onto the back of baking trays liberally sprinkled with semolina. Pinch the edges of the pizzas to create a small border.
- Spread the lamb keema over the pizza bases all the way to the edges. Dot 3 tablespoons of yoghurt on each pizza and drizzle with a little olive oil.
- Carefully, and with the aid of a spatula, transfer the first pizza onto the hot stone and cook and until the dough is browned and crispy – 8-10 minutes. Repeat with second pizza.
- Serve with a sprinkling of paprika, and scatter some sliced green chillies and fresh coriander leaves before serving.