Keema Muttar Flatbreads
For 2 (For 4)
Crackle and Sizzle Tarka Spice Blend: 1 pod (2 pods)
Lamb Mince: 300g (600g)
Crushed Green Chilli: ½ sachet (1 sachet)
Aromatic Spice Blend: 1 pod (2 pods)
Savoury Tarka Spice Blend: 1 pod (2 pods)
Chestnut Mushrooms (sliced): 150g (300g)
Basmati Rice: 150g (300g)
Onion Paste: 1 sachet (2 sachets)
Tomato Puree : 1 sachet (2 sachets)
Frozen Peas: 100g (200g)
Garam Masala: 2g (4g)
Natural Yoghurt: 50g (100g)
Hariyali Paste: 50g (100g)
Roti Breads: 4 (8)
Lime Pickle: 30g (60g)
Chopped Coriander: 1 bunch (2 bunches)
Energy (kcal) 1165| Fat 56g, of which saturates 18g | Carbohydrates 119g, of which sugars 11g | Protein 46g | Salt 3.44
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Yes, the Central Asian Mughals who came to rule over India in the 16th century changed Indian cuisine forever when they imported their love for intense meaty flavours. But it was their love for showing off with opulent banquets that left the true lasting impression. To this day, many Indian chefs love the theatrical surprise of hiding spicy lamb mince (keema) inside all sorts of flatbread. Since that’s a bit of effort for a normal weeknight, though, we’ve kept our keema and roti in separate harmony, served street-food style with mushroom rice and a perfect pair of tangy condiments.
Preparation time:For 2 - 5 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 60 mins
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