- Keema - 250 gms.(Minced lamb or chicken)
- Onion-1 (Large)(Chopped)
- Tomato-2 (Chopped)
- Ginger-garlic paste-1 tsp.
- Oil-3 tbsp.
- Dhania powder,turmeric powder and garam masala-1/4 tsp.
- Salt and red chilli powder to taste
- Maida/White flour-200 gms.
- White butter- 100 gms.(Cold)
- A pinch of baking powder
- Salt to taste
- Pizza cheese-100 gms. (Grated)
- Capsicum-1 (Finely chopped)
1. Heat oil in a pan.Fry onions till light brown.Reduce heat and add ginger-garlic paste. Stir.
2. Add tomatoes.Cook till masala is well blended. Add salt, chilli powder, turmeric, dhania and garam masala powder. Stir.
3. Add the keema and go on stirring till dry. Add 3/4 th cup water and pressure cook lamb keema to give 2 whistles and keep on low heat for 3-4 mins. (For chicken keema, 2 whistles and 1-2 mins. on low heat.). Remove from heat.
4. After the pressure drops, stir the keema to dry the excess water.
5. When well fried, strain out the excess oil and keep the filling aside.
1. Cut the cold, solid butter into small pieces.
2. Add baking powder, salt and butter to the flour. Rub the butter into the flour with your fingertip till it resembles breadcumbs.
3. Add 1-2 tbsp. of cold water and knead into dough of rolling consistency.
4. Roll out large chapatti of 1/4" thickness. Cut out small circles with a shaper (Can also use a cookie cutter) and fit them into tart shells. Prick with a fork and bake emptytarts at 230-250 degrees C hor oven for 7 mins. Remove the tart from the shells. Cool and store in an airtight box.
Assemble at the time of serving:
1. Spoon cooked keema in each tart. Top with grated cheese and chopped capsicum.
2. Bake or grill onion for 5 mins. or at 210 degrees C till the cheeses melts. Serve hot.