Indian Lamb & Chickpea Keema Pita Pockets
Serves 4 to 6
Ingredients:
- Hammerhead Go Gourmet India
- 250g dried chickpeas (soaked in cold water over night)
- 600g x minced lamb (or beef)
- One tin chopped tomatoes (400g)
- One onion (diced)
- One cup of frozen peas (defrosted)
- Half cup of coriander, chopped.
- Wholemeal pitta breads, baby spinach leaves and sliced tomato to serve.
Method:
- Add diced onion and minced lamb and drained chickpeas to the slow cooker.
- Sprinkle Go Gourmet India sachet over the top and add chopped tomatoes.
- Mix everything together well and cook on high for four and a half hours or low for eight hours.
- Thirty minutes before cook time is up add the defrosted peas and stir through.
- Once time is up, stir in chopped coriander and remove whole chilli and cinnamon quill. Leave in slow cooker for ten minutes before serving.
- Serve with washed spinach leaves and sliced tomatoes in warm pitta.
Get Creative!
A spoon or two of unsweetened yoghurt can cool down the spice for a milder Indian meal. Also this dish could be served with Pilaf Rice or Coconut Rice as an alternative to the pita.
For a healthier and vegetarian alternative, try using 'Quorn' mince in place of the lamb mince.
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