Spice Lamb Keema Puffs/Minced Lamb Puffs

Lamb keema puffs are great for appetizers or snacks. This is a very famous Indian appetizer. Lamb cooked with onions, garlic, ginger, green chilies, and other Indian spices.
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Prep Time 15 mins
Cook Time 20 mins
Course Appetizer
Cuisine Indian
Servings 8

Equipment

  • Skillet and oven

Ingredients
  

  • 1 lb ground lamb
  • 4 tbsp olive oil
  • 1 large Finely chopped onion
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 4 Finely chopped green chilies
  • 1 tbsp red chili powder
  • 2 tbsp Tomato paste
  • 2 tbsp lamb keema masala Available at any indian supermarkets
  • 1 and 1/2 cups water
  • 1 Pack puff pastry sheets thawed I am using Pepperidge farm puff pastry sheets

Instructions
 

  • In a large skillet heat oil on a medium-low. Add onions, garlic, and ginger. Saute for about 4 minutes.
  • Now add green chilies and all the dry spices, mix well. Add tomato paste and saute everything for about 3 minutes.
  • Add minced lamb, cook for about 3 to 4 minutes. Once lamb becomes light brown, add 1 and 1/2 cup water, cover, and cook for about 5 minutes.
  • Once the lamb is cooked, trun off the stove and let lamb completely cool down.
  • Stuff this lamb filling in puff pastry and bake it as package direction. I baked it on 350 for about 12 minutes.
  • Enjoy these delicious puffs with green chutney and ketchup!!

Notes

1. You can store these puffs in the refrigerator for 3 days and in the freezer for about 6 weeks. Reheat them in the oven before eating it. 
2. Go easy on the salt since lamb is already a little salty.
3. Add some green peas while cooking lamb and enjoy this filling with roti, bread, or rice.
4. Add more water if your lamb becomes too dry.