Keema With Chickpeas On Multigrain Wafers
Ever done something that was a real success, but then lived to regret it? Well, actually that is pretty much the story of some cocktail lamb samosas that I had made last year. They were pretty good but a lot of effort. The number of potlucks that I get called have increased almost fivefold due the "separate lives" of my kids and in general I seem to be seeing more potlucks rather than just parties. Probabaly a sign of times. Well, this was for the daycare potluck and I was told that, it would be nice to make those little lamb "things" again. I improvised and hit a home run with relatively less effort.
What I did is serve the filling on a very robust multigrain flat bread, with a creamy white bean and mint sauce, this brings back the raita flavors and meshes them with mint chutney. The keema here makes a perfect dish by itself and can be eaten with
Keema with brown chickpeas - Ground Lamb with brown chickpeas
3-4 tbsp oil
1 tsp cumin seeds
1 1-inch piece cinammon
1 tbsp freshly grated ginger
1 tbsp freshly grated garlic
1 large red onion, finely chopped
3 green chillies, minced
1 lbs ground lamb
1 tbsp ground cumin-coriander
1 tsp salt
1 cup prepared brown chickpeas (see note below)
2 tomatoes finely diced
2-3 tbsp chopped cilantro
1 tsp garam masala powder
Method of Preparation
1. Heat the oil and add the cumin seeds, followed by the cinnamon, cardamom and cloves.
2. Add the ginger, garlic and onions and cook for 3-4 minutes.
3. Add in the chillies, lamb, cumin-coriander and salt and cook stiring frequently for about 10 minutes, till water evaporates and the oil appears on top.
4. Add in the chickpeas and tomatoes and cook for another 7 minutes.
5. Mix in the cilantro and garam masala powder.
Note: Brown chickpeas are a smaller darker variety of chickpeas. They are more nutritious that regular white chickpeas. To prepare them, soak in water for several hours and cook under pressure for 20 minutes with 1 tsp salt.
Mint, Garlic and White Bean Sauce
Makes 1 cup
1 can cannelini beans
1 clove garlic
3 tbsp olive or mustard oil
2 tbsp mint
1 green chilli
1/2 cup yogurt
2 tsp chat masala
Method of Preparation
1. Blend all the ingredients, until smooth.
2. Let this sit in the refridgerator for at least 1/2 an hour.
To assemble, place 1 tbsp of the lamb mixture on the flatbread mixture. Top with 1 tsp of the white bean mixture and garnish with a mint or cilantro leaf.