Lettuce cups with Keema Mattar recipe
I’m not sure if I’m sad or happy that Summer is on it’s way out and we are slowly beginning to see the back of 2020. Despite the sunshine of the last few days, there is a distinct autumnal nip in the air which makes me crave
home comforts in every sense.
In the garden and local farms shops too there is so much seasonal produce available – it would be a shame not to make the most of it. At Mandira’s Kitchen, we like to batch cook and I find it handy to have some cooked dishes in the freezer ready for those evenings when I just want something quick and easy.
Alternatively, Keema Mattar can put into scooped out tomatoes or peppers or on pizza bases topped with cheese and baked for a fabulous meal.
Here I’m using our Keema Mattar curry (minced lamb) which is fabulous to use with fresh lettuce. Alternatively, you can put it into scooped out tomatoes or peppers or on pizza bases topped with cheese and bake for a fantastic meal.
- 1 green butterhead lettuce, washed and dried (any left over leaves can be stored in a container in a refrigerator for up to 5 days)
- 1 pack of Keema Mattar (re-heated using on pack instructions)
- 1 pack of Peas Patties (re-heated using on pack instructions) then chopped into small pieces
- A few spoons of Tamarind Chutney
- A handful of fresh mint leave
- 200ml thick natural yogurt
- 3 dessert spoons of diced cucumber
- Salt and black pepper
Keema Mattar, Peas Patties and Tamarind Chutney are all available from Mandira’s Kitchen and many of the local farm shops.
Mix the yogurt, some freshly chopped mint and cucumber together and season. Place a spoonful of Keema Mattar in a salad leaf and top with chopped hot Peas Patties and a teaspoon of raita. Drizzle with Tamarind
Chutney and garnish with fresh mint leaves. Serve immediately.
Burpham resident Mandira is the founder and inspiration behind Mandira’s Kitchen an award winning Indian food producer based in the Surrey Hills. A confirmed foodaholic, she was so frustrated with the lack of authentic Indian food that she embarked on a second career and set up her all women kitchen out of a converted cowshed at the Silent Pool. Other than their Freezer Meals, the team at MK also offer hands on cookery lessons, spice tours and bespoke catering in between sampling the gin and wine from their neighbours!
If you enjoy Mandira’s recipe please do let us know at Burpham Pages by leaving some feedback online. Click on ‘Leave a reply’ at the foot
of this article.
Mandira’s Kitchen ‘Spice Kit’ competition – the winners!
Last issue we ran a competition for two readers to win a Mandira’s Kitchen ‘Spice Kit’. Each one of these lovely little ‘spice kits’ contains 6 exclusive spice blends used in Mandira’s recipes.
The answer to the simple question of ‘Near to which local attraction is Mandira’s Kitchen located?:’ was of course ‘Silent Pool’.
Our two lucky winners who will be receiving a spice kit were Kate Twine & Jan Spencer.
We hope you enjoy creating some lovely spicy meals with your exclusive spice blends. If you need inspiration check out Mandira’s YouTube channel: www.mandiraskitchen.com/cook-with-mandira