Lamb Keema Fatty

20/10/2019

Lamb Keema Fatty
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

 

Directions

  1.  Using a Pestle & Mortar grind the whole spices into a fine powder.  
  2. Place the Chicken in a bowl and the ground spices with all the remaining ingredients and fully combine.
  3. Let the Chicken marinade in a refrigerator for a minimum of 2 hours, over night is best

  



 

For The Fatty
  • 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

Directions

  1. Place the lamb in a bowl and add all the ingredients except the Bacon and combine.
  2. Lay a length of Cling Film on to a work surface.
  3. Spread the Lamb mix over the Cling Film to make a rectangle approx 300mm x 250mm and about 15mm thick.
  4. Place the marinated Chicken Breasts down the middle of the Fatty, over lap the thinner ends of the Chicken, this ensures the same thickness.
  5. Using the Cling Film roll the Fatty around the Chicken so its fully enclosed.
  6. Place in a refrigerator for 2 hours to chill.
  7. Use the Bacon to make a Bacon Weave (see photo below) 8 Rasher in one direction, remaining 8 Rasher in the opposite direction. 
  8. 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.
  9. Form Fatty so its a uniformed shape.
  10. Heat a Large Dutch Oven with 8 coals on the bottom and 17 coals on the lid.
  11. Place the Fatty in the Dutch Oven and cook until it has a IT of 75’C (about 1 hour)
  12. When cooked remove and serve with Mint Yogurt, Fresh Coriander and your favourite Indian Pickles and Chutneys.

Serves 6

Technique Use

  • Dutch Oven Cooking

Equipment Used