Keema Burrito

Roti Burrito

• 250g Roti flour
• ½ tsp salt
• 2 tsp Rapeseed oil
• water

Keema with beans

• 2 tbsp oil
• 1 onion, very finely chopped
• 2 garlic cloves, minced
• 5 cm piece ginger, minced
• 400g minced lamb
• 2 green chillies, finely chopped (optional)
• 1 tsp chilli powder
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds, crushed
• 1 tsp garam masala
• 1 tsp salt (to taste)
• 2 tbsp tomato puree
• 400g/1 tin kidney beans or aduki beans, drained
• Handful fresh coriander leaves, finely chopped

Tomato Kachumber

• ½ small red onion
• 1 tomato
• 1 chilli, finely chopped
• Fresh coriander leaves, chopped
• Juice from ½ lemon
• ½ tsp salt
• ½ tsp kalonji seeds

To serve

• salad leaves (optional)

Method

Roti torilla

1. In a bowl or stand mixer, mix flour, salt and oil together. Knead to a soft dough.
2. Cover the dough with a damp cloth and leave to rest for 20 minutes.
3. When you are ready to cook, heat your tava or frying pan to a medium heat.
4. Roll out the roti and place on the pan to cook. Once it changes colour a little, turn and cook the other side. Place in a tea towel to keep warm.

Keema filling

1. Heat oil in a pan and on a medium heat, start to fry the finely chopped onions.
2. After 5 minutes, add the minced ginger and garlic until everything is golden brown.
3. Add the mince meat, chopped chillies, spices and salt, and stir fry until the meat has browned.
4. Squeeze in the tomato puree and a splash of water with the beans. Leave the mixture to cook thoroughly, stirring occasionally until all the liquid has evaporated. This will take about 10 minutes.
5. The filling must be nice and dry. Leave to cool a little then add the chopped coriander leaves.

Tomato kachumber

1. Finely dice the red onions, tomato, chilli and place into a bowl with coriander.
2. Squeeze in the lemon and sprinkle in the salt and kalonji seeds. Stir and serve.

To assemble

1. Spoon the keema mixture into the roti
2. Add a spoonful of the tomato kachumber with a few salad leaves and roll up the burrito.