This pancake Tuesday why not try a savoury pancake filling with a bit of a kick! Our keema and cheese pancake is filled with flavour and will be a complete meal. Plus if you have any keema left over its great the next day on toast or in a shepherd’s pie.
Cooking time approx 40 mins… for the filling
First make your keema filling
500 g lamb minced (keema)
2 medium onions chopped
1 tablespoon ginger/garlic paste (crush equal amounts of ginger and garlic with a little water to make a paste)
Fresh Green chillies – to taste – one or two depending on your preferred heat level
3 medium tomatoes chopped
1 tablespoon tomato puree
1 teaspoon salt
1 cup water
150mls vegetable oil
2 green cardamoms
2 black cardamoms
1 piece cinnamon stick – about 1 inch
½ teaspoon cumin seeds
5 black peppercorns
1 ½ tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder (or crushed coriander seeds)
½ tsp Garam masala
- Heat oil in wok or large saucepan with a lid
- Add whole spices and cook gently for 2 or 3 minutes until the spices begin to pop/sizzle
- Add onions and cook gently for 5 to 10 minutes until golden
- Add ginger garlic paste and cook for further 2 or 3 minutes
- Add all the powdered spices and seasoning and cook for several minutes until aroma is released. Keep stirring.
- Add the tomatoes and cook for 5 to 10 minutes until the oil begins to separate from the masala
- Add the minced keema and cook for 15 minutes until the keema is well cooked
- Check for seasoning and spice. If you want more heat add sliced fresh green chillies
- If the curry is dry add a little water and cook for further 5 minutes
- Garnish with fresh coriander and ginger and put to one side to keep warm while you make the pancakes
You can you use any pancake mix that is suitable for savory fillings but we recommend this recipe on BBC good food as its simple and the method has lots of tips to help you make the perfect pancakes.
To complete the dish you will also need:
250g grated cheddar cheese
Raita, mint sauce, natural yoghurt or mango chutney
Extra fresh green chillies for heat
A crisp green salad for the side
To assemble your savoury pancakes place the hot keema filling in the centre of the pancakes and cover with grated cheddar and a dollop of you chosen yoghurt or chutney.
Add fresh green chillies if required and fold both sides into the middle.
If you have time you can cover the top with more grated cheese and put the pancakes uder a grill until the cheese bubbles. Serve straight away with a fresh green salad.