RECIPE: Keema Lasagne


60ml – Oil
1 – Bay leaf
15g – Ginger paste
15g – Ginger paste
200g – Onion (minced)
15g – Chilli powder
2g – Turmeric powder
1 kg – Chicken boneless thigh (minced)
500g – Tomatoes (cubes)
15g – Keema spice mix
1/2 packet – Lasagne sheets readymade
200g – Mozzarella and cheddar cheese mix (grated)
Salt to taste
6 or 7 – Basil for garnish

For Keema spice mix:
15g – Coriander seeds
30g – Cumin
15g – Fennel seeds
5g – Cinnamon stick
5g – Black pepper
7 or 8 – Cardamom seeds removed from pods
8 or 10 – Cloves


* For Keema spice mix, dry roast all the keema spice ingredients together.
* Grind the roasted keema spice into a fine powder. Set aside.
* Now, in a pan, heat the oil up. Toss in the bay leaf and then the onions.
* Sauté until onions soften. Add ginger and garlic paste. Continue to sauté.
* Add turmeric, chilli powder and tomatoes.
* Continue to cook until tomatoes soften and oil starts to come out from the sides of the pan.
* Now add minced chicken, keema spice mix and season with salt.
* Stir to combine all ingredients and continue to cook until the keema thickens.
* To assemble it, preheat the oven to 180 degrees Celsius. Spread a layer of keema into a 9” x 9” baking tray.
* Cover keema with lasagne sheets. Add another layer of keema over the lasagne sheets.
* Place the last layer of lasagne sheets, topping up with the remaining keema.
* Sprinkle cheese and bake at 180 degrees Celsius for about 30 mins or until the cheese melts and forms a golden-brown crust.
* Garnish with basil and serve it crisp.

This recipe by Vaibhav Bhargava, corporate chef at Molecule Air n Bar

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