Mutton Keema Wrap Set
1 hour
1 Serving
Mutton keema is a dish made with minced mutton (goat or lamb) and a variety of spices. It is a popular dish in South Asian cuisine and can be served with a variety of accompaniments, such as rice, naan bread, or wrap.
Mutton keema can be served dry or with gravy. To make the wet version of the dish, simply add a little bit of water to the mutton keema while it is simmering. This Mutton Keema Recipe is a filling and appetising lamb dish.
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- Mutton Keema Wrap
- Gazpacho Vegetables
- Dairy Product
1 cup Yoghurt - Watermelon Juice
Nutrition Value in 1 Serving
Calories
857.8 kcal
Carbohydrate
98.9 g
Fat
21.2 g
Protein
67.7 g
- Mutton Keema Wrap
- Gazpacho Vegetables
- Dairy Product
1/2 cup Yoghurt - Watermelon Juice
Nutrition Value in 1 Serving
Calories
664 kcal
Carbohydrate
77.3 g
Fat
16.1 g
Protein
52.4 g
- Mutton Keema Wrap
- Gazpacho Vegetables
- Dairy Product
1/2 cup Yoghurt - Watermelon Juice
Nutrition Value in 1 Serving
Calories
537.1 kcal
Carbohydrate
69.5 g
Fat
11.9 g
Protein
37.9 g
Keema Wrap
| 1/2 tsp | Palm oil |
| 1 tsp | Cumin seeds |
| 1 tsp | Garlic paste |
| 1 tsp | Ginger paste |
| 2 tbsp | Chopped onion |
| 1 no | Tomato, chopped |
| 60 g | Diced potato |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 ½ tsp | Cumin powder |
| 1 ½ tsp | Coriander powder |
| 1 ½ tsp | Masala salt |
| 2 tsp | Meat curry powder |
| 90 g | Minced lamb |
| 100 ml | Warm water |
| 1 ½ tsp | TUMIX® Chicken Stock |
| 1/2 cup | Frozen green peas |
| 2 tbsp | Chopped cilantro |
| 1 pc | Wholemeal wrap |
| Some | Lettuce |
- Heat palm oil with cumin seeds until they begin to crackle.
- Stir in garlic and ginger paste until fragrant.
- Stir in onions, tomato and diced potato.
- Add in all spices and stir well.
- Toss in minced lamb and cook for 5 minutes over high heat.
- Reduce the heat, pour in water and season with TUMIX®.
- Add in green peas and cook for another 5 minutes.
- Garnish with cilantro and fold in wrap and lettuce.
Gazpacho Vegetebles
| 80 g | Carrot |
| 80 g | Cucumber |
| 1 no | Tomato |
| 1 stick | Celery |
| 150 ml | Drinking water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | Olive oil |
- Blend all vegetables with water and AJI-SHIO®.
- Add in olive oil and serve cold.
Watermelon Juice
| 120 g | Watermelon juice |
| 1 tsp | Lime juice |
| Some | Ice |
- Mix everything well and serve cold.
Keema Wrap
| 1/2 tsp | Palm oil |
| 1 tsp | Cumin seeds |
| 1 tsp | Garlic paste |
| 1 tsp | Ginger paste |
| 2 tbsp | Chopped onion |
| 1 no | Tomato, chopped |
| 60 g | Diced potato |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 ½ tsp | Cumin powder |
| 1 ½ tsp | Coriander powder |
| 1 ½ tsp | Masala salt |
| 2 tsp | Meat curry powder |
| 90 g | Minced lamb |
| 100 ml | Warm water |
| 1 ½ tsp | TUMIX® Chicken Stock |
| 1/2 cup | Frozen green peas |
| 2 tbsp | Chopped cilantro |
| 1 pc | Wholemeal wrap |
| Some | Lettuce |
- Heat palm oil with cumin seeds until they begin to crackle.
- Stir in garlic and ginger paste until fragrant.
- Stir in onions, tomato and diced potato.
- Add in all spices and stir well.
- Toss in minced lamb and cook for 5 minutes over high heat.
- Reduce the heat, pour in water and season with TUMIX®.
- Add in green peas and cook for another 5 minutes.
- Garnish with cilantro and fold in wrap and lettuce.
Gazpacho Vegetebles
| 80 g | Carrot |
| 80 g | Cucumber |
| 1 no | Tomato |
| 1 stick | Celery |
| 150 ml | Drinking water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | Olive oil |
- Blend all vegetables with water and AJI-SHIO®.
- Add in olive oil and serve cold.
Watermelon Juice
| 120 g | Watermelon juice |
| 1 tsp | Lime juice |
| Some | Ice |
- Mix everything well and serve cold.
Keema Wrap
| 1/2 tsp | Palm oil |
| 1 tsp | Cumin seeds |
| 1 tsp | Garlic paste |
| 1 tsp | Ginger paste |
| 2 tbsp | Chopped onion |
| 1 no | Tomato, chopped |
| 60 g | Diced potato |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 ½ tsp | Cumin powder |
| 1 ½ tsp | Coriander powder |
| 1 ½ tsp | Masala salt |
| 2 tsp | Meat curry powder |
| 90 g | Minced lamb |
| 100 ml | Warm water |
| 1 ½ tsp | TUMIX® Chicken Stock |
| 1/2 cup | Frozen green peas |
| 2 tbsp | Chopped cilantro |
| 1 pc | Wholemeal wrap |
| Some | Lettuce |
- Heat palm oil with cumin seeds until they begin to crackle.
- Stir in garlic and ginger paste until fragrant.
- Stir in onions, tomato and diced potato.
- Add in all spices and stir well.
- Toss in minced lamb and cook for 5 minutes over high heat.
- Reduce the heat, pour in water and season with TUMIX®.
- Add in green peas and cook for another 5 minutes.
- Garnish with cilantro and fold in wrap and lettuce.
Gazpacho Vegetebles
| 80 g | Carrot |
| 80 g | Cucumber |
| 1 no | Tomato |
| 1 stick | Celery |
| 150 ml | Drinking water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | Olive oil |
- Blend all vegetables with water and AJI-SHIO®.
- Add in olive oil and serve cold.
Watermelon Juice
| 120 g | Watermelon juice |
| 1 tsp | Lime juice |
| Some | Ice |
- Mix everything well and serve cold.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
