Monday, June 4, 2012

Keema Stuffed Danish Bread

This Danish Braid Dough is adapted from Baking with Julia. As for the filling,  recipe follows. This is really a delicious pastry for breakfast, brunch and especially with Tea.


1/2 lb of ground lamb
1 Tbsp ground masala (combination of coriander, cumin, fennel powders)
1 tsp red chili powder
1/2 onion, chopped
1 Tbsp chopped green onions
2 tsp ginger garlic paste
1/4 tsp turmeric
1/2 cup frozen green peas
salt and pepper

Heat a saute pan, add very little olive oil. Saute ground lamb until oil oozes out. Remove some of the oil. Then add the ginger garlic paste and saute for a minute. Then add the onions and cooked until soft.
Now add the spices and cook for about 5 minutes. Add a tablespoon or so of water if the spices burn.

Add the peas and salt and pepper and cook for a further 3 or so minute.
Let the keema mattar cool completely before filling.

Follow the recipe using the Baking with Julia book on how to work with the dough, slit and fill the dough with keema mattar and to bake the braid.