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5 from 1 vote

Spicy Lamb Keema Pizza

Lamb Keema is such a tasty and versatile Indian dish. Here it is used as a topping for homemade pizza - utterly delicious!
Course: Pizza
Cuisine: Indian
Servings: 2 large pizzas
Author: Lucy Parissi

Ingredients

  • 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
  • ---
  • spices
  • 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

Instructions

  • 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.

Notes

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.