I guess you could call this a keema dosa though I don’t really consider this easy way of preparing minced lamb a keema. It is, however exactly as they cook it at my favourite local dosa restaurant. My family loves this recipe.
The hardest part of making this recipe is in preparing your dosas. This does take some practice but once you’ve given it a few goes, you should be a dosa expert. My dosa recipe is here.
As for the minced lamb, I use very few ingredients. You want to be able to taste the dosa. I do like to top the lamb with my red hot chilli chutney though. We’re talking food heaven here.
If you aren’t a spice fan, you could also try topping the meat with coconut chutney or sesame and coriander chutney. Both work really well.
- 1 batch of dosa batter (recipe link above)
- 500g (1lb.) minced lamb
- 2 cloves garlic
- 1 teaspoon cumin powder
- ½ small onion - very finely chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Make your dosas as per my recipe link above. These can be made in advance and kept warm in a low oven or on a grill.
- Heat your oil over medium high heat in a large frying pan or wok.
- Add the spices and the onion and fry for about ten minutes until the onion is soft and translucent.
- Now add the meat and fry until cooked through. Be sure to move the minced lamb around in the pan so that it combines with the other ingredients.
- Place the cooked minced lamb on one half of each dosa and fold over.
- Top with your chutney of choice and serve immediately.