And why not? There’s nothing here not to like. Flavourful lamb. Spicy garnish. On a piece of that crispy delicious they call papadum. Don’t think anyone else is doing this. I’m calling a glebekitchen original on this one. Tell me if I’m wrong.
Lamb keema papadum is a twist on a Mexican tostada
This is a riff on Mexican tostada. That’s exactly what I was thinking when I came up with it. Papadum stands in for a tostada. Kachumber salsa instead of pico. And lamb keema in between. The flavours are pure Indian though. Nothing Mexican here. Other than the inspiration. It’s about as hard to eat as a tostada. At least how it’s pictured here. Full disclosure. I was having fun taking pictures. Nobody can eat this as shown. Don’t try. It won’t work.
Let everyone build their own
Think of this like nachos. Not a plate of nachos. Like building individual nachos. That’s how you should serve lamb keema papadum. Put out a bowl of keema. Another bowl of kachumber salad. And a stack of papadum. Let everyone assemble their own bites. A piece of papadum. A spoonful of keema. Some kachumber salsa on top. It’s a bit messy. So don’t serve this over a white table cloth. Or a black tie event. This is casual food. Fun food. Food to serve your family. Or maybe your closest friends.
The world needs more lamb keema
I have a thing for lamb keema. It’s just tasty stuff. Don’t know why it isn’t more popular. That’s just a mystery to me. If you like Indian and you like lamb there’s nothing not to like. Keema matar. Aloo keema. Those are the big ones. But there’s no reason not to use it in other curries. Madras is good. Dhansak is really good. Mmmm… Keema dhansak. Lamb and lentils is just good living. As long as I’m waxing poetic on lamb keema why don’t people serve lamb samosas. Where I live there’s chicken or beef. Or vegetarian. No lamb? Why? It feels like I’m getting fed on an airplane. “Chicken or beef?” “Neither. I’d like lamb please.” Next time you order samosas, ask for lamb. Time lamb lovers of the world stood up together. Demand better!
Lamb keema papadum is easy make ahead food
Lamb keema papadum is perfect when you don’t want to fuss too much at the last minute. Make the keema ahead of time. The day before even. The kachumber salsa will keep a few hours anyway. So all you have to do is fry up some papadum. Heat up the keema. Put it on the table. And listen to everyone rave. Lamb keema papadum is party food. With cocktails. Good friends and family. And good conversation. The way it should be around your table. The way it will be around your table again. It’s a little different. Out of the ordinary. Something new. But I wouldn’t have it any other way. Would you?
