Lamb Keema Fatty
For The Chicken
- 2 Chicken Breasts
- 5 Cardamom Pods
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Seeds
- 4 Whole Cloves
- 1/2 Tsp Tumeric
- 1/2 Tsp Ground Cinnamom
- 1/4 Tsp Ground Nutmeg
- 2 Tsp Chilli Powder
- 25 g Grated Ginger
- 2 Garlic Cloves Crushed
- 1 Tbs Lemon Juice
- 75g Natural Yogurt
- Salt to Taste
- Using a Pestle & Mortar grind the whole spices into a fine powder.
- Place the Chicken in a bowl and the ground spices with all the remaining ingredients and fully combine.
- Let the Chicken marinade in a refrigerator for a minimum of 2 hours, over night is best
- 750 g Minced Lamb
- 4 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Ground Tumeric
- 1 Tsp Chilli Powder
- 25g Chopped Ginger
- 2 Heaped Tsp Garam Masala
- 1/2 Cup Frozen Peas
- 1 Tsp Salt
- 16 Rashers Streaky Bacon
- Place the lamb in a bowl and add all the ingredients except the Bacon and combine.
- Lay a length of Cling Film on to a work surface.
- Spread the Lamb mix over the Cling Film to make a rectangle approx 300mm x 250mm and about 15mm thick.
- Place the marinated Chicken Breasts down the middle of the Fatty, over lap the thinner ends of the Chicken, this ensures the same thickness.
- Using the Cling Film roll the Fatty around the Chicken so its fully enclosed.
- Place in a refrigerator for 2 hours to chill.
- Use the Bacon to make a Bacon Weave (see photo below) 8 Rasher in one direction, remaining 8 Rasher in the opposite direction.
- Place the chilled fatty in the centre of the Bacon Weave, bring the edges of the Bacon Weave up and they should meet on the top.
- Form Fatty so its a uniformed shape.
- Heat a Large Dutch Oven with 8 coals on the bottom and 17 coals on the lid.
- Place the Fatty in the Dutch Oven and cook until it has a IT of 75’C (about 1 hour)
- When cooked remove and serve with Mint Yogurt, Fresh Coriander and your favourite Indian Pickles and Chutneys.