Lamb Keema Papadum

Ingredients

• 1 pound minced lamb
• 2 tablespoons oil
• 1 bay leaf – Indian tej patta if you can get it
• 1 black cardamom – whole, split
• 3 chilies kashmiri
• 2 inches cassia bark piece, – cinnamon stick
• 2 teaspoons garlic ginger paste – recipe link below
• 1/2 teaspoon methi kasoor, – fenugreek leaves
• 1 tablespoon Madras curry powder e.g Lalah’s brand
• 1/2 teaspoon chili powder kashmiri
• 1/2 teaspoon salt
• 2 teaspoons tomato paste – diluted with water to the consistency of pasatta
• 2/3 cup water
• 1/2 cucumber small, finely diced. When I say small, I mean a little lebanese cucumber.
• 1 shallot finely diced
• 2 hot chilies
• Thai chilies
• Chili
• 1 tablespoon cilantro finely diced.
• salt
• lemon juice
• 6 papadum
• oil to shallow fry

Nutrition

• Calories : 500 calories
• Carbohydrate : 12 grams
• Cholesterol : 85 milligrams
• Fat : 40 grams
• Fiber : 2 grams
• Protein : 23 grams
• SaturatedFat : 13 grams
• Sodium : 670 milligrams
• Sugar : 2 grams