Keema Toasties
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A fusion of Indian spiced minced lamb (keema) and Western toasted sandwiches. The filling is aromatic with garam masala, cumin, and chili, and includes peas, carrots, and spinach. Perfect for a quick snack or lunch.
Ingredients
- 29.6 ml vegetable oil
- 1 onion roughly chopped
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 1 frozen crushed ginger
- 1 fresh ginger peeled and grated
- 14.8 ml garam masala
- 7.39 ml ground cumin
- 1.23 ml chilli powder
- 500 g minced/ground lamb
- 200 g canned chopped tomatoes
- 4.93 ml salt
- 2.46 ml sugar
- 75 g frozen peas
- 1 small carrot peeled into ribbons
- 1 spinach
- 12 pre-sliced white bread
- 75 g butter
Nutrition (per serving, estimated)
Estimated based off 15 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 452 mg
- Iron: 7.31 mg
- Magnesium: 93.8 mg
- Phosphorus: 541 mg
- Potassium: 1250 mg
- Zinc: 6.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 2 frozen crushed garlic
- 1 frozen crushed ginger
- 14.8 ml garam masala
- 7.39 ml ground cumin
- 1.23 ml chilli powder
- 500 g minced/ground lamb
- 200 g canned chopped tomatoes
- 4.93 ml salt
- 2.46 ml sugar
- 75 g frozen peas
- 1 spinach
- 12 pre-sliced white bread
- 75 g butter
Prepare
- 1 onion, roughly chopped
- Crush 6 clove garlic
- 1 fresh ginger, peeled and grated
- 1 small carrot, peeled into ribbons
Let's Cook
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Step 1.
Heat the oil in a large, heavy-based pan over medium-high heat. Add the chopped onion, crushed garlic, and grated ginger, and cook, stirring continuously, for 6–8 minutes, until the onions are golden brown.
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Step 2.
Add the garam masala, ground cumin, and chili powder to the pan, stirring to coat the onions. Then add the minced lamb, breaking it up with a wooden spoon, and cook until browned, stirring to coat in the spices.
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Step 3.
Pour the canned chopped tomatoes into the pan along with the salt, sugar, and 125ml (½ cup) of boiling water. Stir to combine, bring to a boil, then add the frozen peas, carrot ribbons, and spinach. Reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes.
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Step 4.
While the keema simmers, butter both sides of each slice of bread. Preheat the toasted-sandwich maker. To assemble, place one slice of bread on a cutting board, spoon a quarter of the keema mixture into the center, and spread it evenly almost to the edges, leaving a thin border. Top with another slice of bread. Repeat to make 2–4 sandwiches, depending on your machine's capacity.
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Step 5.
Transfer the assembled sandwiches to the preheated toasted-sandwich maker and cook until the bread is crisp and golden brown. Keep the cooked toasties warm while you repeat with the remaining filling and bread. Serve hot.