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Keema with Yogurt and Chili Lamb Pizza

This dish brings together the best of both worlds, combining the indulgence of pizza with the rich, aromatic flavors of Indian cuisine. Ideal for an adventurous dinner that's both exciting and comforting.

Keema with Yogurt and Chili Lamb Pizza


  • For the Dough
  • 300 g | 11 oz all-purpose flour, plus extra for dusting
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp sugar
  • 1 tsp fine salt
  • 2 tbsp extra-virgin olive oil, plus extra for brushing
  • 150 – 200 ml | 5 – 7 fl oz lukewarm water, plus extra as needed
  • For the Toppings
  • 600 g | 21 oz ground New Zealand Spring Lamb
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, peeled and minced
  • 1 dried red chili
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp chili powder, plus extra to serve
  • 250 g | 9 oz frozen peas, thawed
  • 250 ml | 9 fl oz lamb broth
  • 250 g | 9 oz plain yogurt
  • 2 green chili peppers, seeded and sliced
  • cilantro leaves
Prep time
30 minutes
Cook time
15 minutes


  1. Combine the flour, baking powder, sugar and salt in a large mixing bowl. Make a well in the middle and pour in the extra-virgin olive oil and 150 ml | 5 fl. oz water.
  2. Mix to a smooth dough, adding more flour or water as needed if too dry or wet; it should be soft and even. Turn out onto a lightly floured surface and knead briefly.
  3. Divide in half and roll out into ovals approximately 0.5 cm | 0.25″ thick. Lift onto baking sheets and brush all over with extra-virgin olive oil.
  4. Preheat the oven to 230°C (210° fan) | 450F | gas 8.
  5. For the toppings: Heat a Dutch oven over a moderate heat until hot. Season lamb with salt and pepper before adding to the Dutch oven and browning all over, breaking it up with a spoon. Remove to a bowl using a slotted spoon.
  6. Add onion, garlic, ginger, dried red chili and a pinch of salt to rendered fat in the Dutch oven, sautéing for 4-5 minutes until softened.
  7. Stir in spices and cook for 2 minutes until aromatic. Stir in peas and broth, and bring to a simmer.
  8. Once simmering, cover with a lid and cook over a low heat until peas are tender, about 6-8 minutes. Season to taste with salt and pepper.
  9. Spoon lamb keema onto the dough, stopping about 2.5 cm | 1″ short of the perimeter all the way around.
  10. Bake for 12-14 minutes until golden-brown at the edges and cooked through underneath.
  11. Remove from oven and top with dollops of yogurt, some sliced chili peppers, cilantro leaves, and a pinch of chili powder, if desired, before slicing and serving.
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