Kheema Lettuce Cups

Cook Time 30 minutes

Servings 4


1 onion, finely chopped
1 tbsp ghee
2 cardamom pods, lightly crushed
4 black peppercorns, lightly crushed
1 tsp cumin
2 tsp coriander
1 tsp salt
1 red onion, finely diced
500g lamb mince
2 garlic cloves, crushed
2cm ginger, finely chopped
1 green chili
1 tsp turmeric powder
1 tsp red chilli powder, if you like it hot, make it 1 tbsp
2 tomatoes
2 tsp garam masala
½ cup peas
½ bunch of coriander
Iceberg lettuce leaves, to serve


Add the ghee to a saucepan on medium heat, heat for 30 seconds. Add the cardamom pods and peppercorns and cook for 1 minute then add the cumin, coriander and toast until fragrant.

Add the onion and cook until translucent, add a dash of water to stop the onions burning. Turn the heat to high then add the lamb, garlic, ginger and stir through the spiced onions.

Cook the lamb until browned, the high heat will evaporate the liquid from the meat, which will stop it from stewing, allowing it to brown. This should take approximately 5 minutes. Tip: Hearing it sizzle is a good sign.

Blanching the tomatoes, boil water in a kettle. Score a cross mark with a sharp knife at the top and bottom of each tomato. In a bowl add the tomatoes and pour over the boiling water until they are covered, leave for 30 seconds. Remove the tomato’s from the water and peel off their skin. Chop the tomatoes and set aside.
Turn the heat to medium/low and add the salt, turmeric, chili, tomatoes and ¼ cup of water, stir through. Simmer for 20 minutes or until the liquid is almost removed. Add peas and garam masala and stir, cook for 2 minutes. Add the coriander leaf and mix through.

Serve in an iceberg lettuce leaf, with fresh yoghurt, coriander and/or roti.


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