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.
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.