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Keema Lasagna By Anthony Dumble

Keema lasagna


400g 10% fat lamb

4 chopped tomatoes

1 chopped onion

1 teaspoon garlic & ginger paste

1/2 teaspoon turmeric powder

2 teaspoons TCCHC Kashmiri chilli powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon Garam masala powder

1 teaspoon fenugreek leaves

Salt to taste

2 tablespoons oil

Dry pasta sheets

Two boiled eggs

One sliced tomato


Heat the oil add the chopped onion cook till soft

Then add the garlic and ginger paste

Cook for a couple minutes

Then add all the spices cook for a few minutes then add the chopped tomatoes cook for 5 minutes then add the lamb mince mix well and cook for ten minutes than in a baking dish add a layer of the keema mince then cover with a layer of paste sheets then another layer of keema mince top with the sliced boiled eggs then top with paster sheets then another layer of keema topped with sliced tomatoes

Then another layer of paster sheets then add white sauce of choice it was last minute so shop brought sprinkle with cheese of choice and bake for 30 minutes at 180c / 356f


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