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03 January 2013,20:51 by
J.Sujatha

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KEEMA TARTS

Serves :
6

Preparation Time :
45 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Tart Shells:Add baking powder, salt and butter to the maida. Rub the butter into the maida till it resembles bread crumbs.
  • Add 2 tablespoon of cold water and knead into a dough of rolling consistency.
  • Roll out large chappati , Cut out small circles with a katori and fit them into tart shells.
  • Bake the empty tarts at 220°C hot oven for 5 - 7 minutes. Remove the tarts from the shell. Cool and store in an air tight box.
  • Filling: Heat oil in a pan. Add onions and cook till light brown. Reduce heat and add ginger garlic paste. Stir.
  • Add tomatoes. Cook till masala is well blended. Add salt, chilli powder, coriander and turmeric with garam masala.
  • Finally add in the mince and sauté till dry. Add at least ¾ cup water and cook lamb mince for 15 - 20 minutes or until its turns tender.
  • Simmer on low heat for 5 minutes or until the water evaporates completely. Remove from heat. When well fried, drain out the excess oil and transfer to a bowl.
  • While Serving : Spoon cooked keema in each tart. Top it with cheese and chopped capsicum.
  • Bake or grill till the cheese melts. Serve hot.

INGREDIENTS

  • 250 grams / 9 oz / 1½ cups, lamb mince
  • 1 large onion - chopped
  • 2 tomatoes - chopped
  • 10 grams / ½ oz / 2 teaspoon ginger garlic paste
  • 50 ml / 2 oz / 3 tablespoon oil 
  • 2 grams / ¼ teaspoon of turmeric
  • 2 grams / ¼ teaspoon of garam masala
  • 3 grams / ½ teaspoon of coriander powder 
  • 250 grams / 9 oz / 1½ cups plain flour 
  • 75 grams / 3 oz / ½ cup white butter - Cold, Cut into small pieces.
  • A pinch of baking powder
  • 100 grams / 4 oz / 1 cup pizza cheese - grated 
  • 1 capsicum - chopped finely
  • Salt and red chilli powder to taste

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