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Lamb Keema Curry With Gluten-Free Chapati {Low-Carb, Grain-Free}

Published: February 20, 2019 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 4
Lamb Keema Curry With Gluten-Free Chapati {Low-Carb, Grain-Free}
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Keema is a traditional Indian dish typically made with lamb and peas, sometimes potatoes and is served with chapati or naan, but can also be used as a filling in samosas. The chapati is a thin bread almost like a pancake cooked on a cast iron griddle or skillet. This gluten-free chapati is made with chickpea flour and arrowroot flour, so the chapati is grain-free and high in protein. I wanted to make this a low carb meal, so this is why I used chickpea flour. Keema is a simple dish to make, and it is the balance of spices that make this Indian dish unforgettable. If you don’t like lamb, keema can also be made with ground beef. If you are tired of making the same old meals with ground meat, try this Indian keema curry with chapati. However, if you don’t like Indian spices skip the keema and serve the gluten-free chapati with hearty soups or stews

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Ingredients

  • 2 Tbsp. Extra virgin olive oil or ghee
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, chopped
  • 1 Tbsp. Grated fresh ginger (about 1-inch)
  • 1 lb. ground lamb
  • 2 tsp. GF garam masala
  • 1 tsp. GF ground cumin
  • 1 tsp. GF ground coriander
  • 1/2 tsp. GF ground turmeric
  • 1/4 - 1/2 tsp. GF Indian chili powder (If you don't have Indian chili powder use cayenne pepper) this spice adds heat
  • 1 tsp. Himalayan salt or to taste
  • 1 cup water
  • 1 cup frozen or fresh peas
  • 1/2 cup chopped cilantro
  • 2 Tbsp. Fresh mint leaves (optional)
  • 1 Tbsp. Fresh lime juice
  • Optional toppings; cilantro, mint, julienned ginger, chopped chilies or raita (Indian yogurt with cucumber and herbs)
  • GLUTEN-FREE CHAPATI
  • 1 cup chickpea flour (garbanzo bean)
  • 2 Tbsp. Arrowroot flour/starch
  • 1/4 tsp. GF ground cumin
  • 1/2 tsp. Himalayan salt
  • 1/3 cup water
  • 1 Tbsp. + 1 tsp. Extra virgin olive oil

    • Instructions

  • For the keema, in a large skillet heat oil over medium heat. Add onion and cook until translucent. About 4 minutes. Stir in garlic and ginger until combined
  • Add the meat, breaking up lumps with a wooden spoon, and sauté until the meat is no longer pink. About 5 minutes
  • Stir in the spices until combined. Add water and cook over low heat partially covered for 15 - 20 minutes. Most of the water should evaporate. Add frozen peas and cook 2 more minutes. If using fresh peas cook until peas are tender.
  • Stir in cilantro, mint leaves and lime juice.
  • For the chapati, while the keema is cooking, In a small bowl whisk together chickpea flour, arrowroot, cumin and salt. Add water and oil and using a spatula combine until you form a ball of dough. Divide dough into 6 disks
  • Heat a cast iron griddle or skillet to medium heat, it must be hot. I find that cast iron works best because the heat is evenly distributed.
  • Dust your work surface generously with chickpea flour. Place a disk of dough on the work surface and dust the top of the disk with a little more flour. Gently roll out each disk into a circle about 6 inches in diameter. Place chapati onto preheated skillet and cook for about 1 minute, until the top of the chapati starts to bubble. Flip the chapati over and cook for 45 more seconds. Remove from the pan, place on a plate and cover to keep warm. Continue with the other disks
  • Serve warm


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