Keema Pie Recipe – Sybaritica

This Keema Pie Recipe is an East-West fusion dish that combines an Indian classic, Keema Saag, with the traditional Western Shepherd’s Pie.

  • 1 1/2 lbs. ground Lamb;
  • 1 bunch each of Swiss Chard and Kale trimmed and blanched;
  • ½ cup chopped Onion;
  • 4 – 6 cups mashed Potato;
  • 2 Tbsp. Flour;
  • 2 tbsp. Coriander Seed;
  • 1 tbsp. Cumin Seed;
  • 1 tsp. Salt;
  • 1 tsp. ground Fenugreek;
  • 1 tsp. ground Black Pepper;
  • ½ tsp. ground Cardamom;
  • 1 tbsp. Mustard Seed;
  • 1 tsp. Celery Seed;
  • 2 Tbsp. dried Fenugreek Leaf Kasoori Methi;
  • 2 tbsp. Garlic Paste;
  • 1 tbsp. Sambal Oelek or other Chili Paste;
  • ¼ cup Applesauce optional;
  • Grind together the coriander and cumin seeds along with the salt, pepper, ground fenugreek and cardamom, keeping the mustard seed, celery seed and dried fenugreek leaf whole.
  • After trimming and blanching the green vegetables, squeeze away excess water and then chop finely.
  • Brown the meat, then pour off all but two tablespoons of fat and add in the ground and whole spices, along with the Garlic and Chili Pastes. Cook for a moment or two longer and remove from the heat.
  • Add the Onions to the cooled meat mix and stir in the Flour, followed by the Greens and the Apple Sauce.
  • Put the mix in a suitable baking dish or dishes, spread with the mashed potatoes, and bake in the oven at 350 degrees for about 45 minutes.