Dosas are delicious with all kinds of fillings. They're even amazing on their own with a few chutneys to dip them in. For me though, this keema dosa recipe is my favourite.
A few years ago, we had a fantastic dosa restaurant near our home. Unfortunately though, dosas aren't very well know in north east England so the restaurant didn't survive.
Luckily, I know how to make dosas so I copied this, their most popular keema dosa.
What you need to know before starting...
The hardest part of making this keema dosa 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 batter 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.
Recipe
Dosa With Minced Lamb
Ingredients
- 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
Instructions
- 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.