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Spicy Keema Cups

Curry spiced mince served inside tortilla cups. Recipe from All Sorts of Tapas by Chantall Lascaris
Course Main Course
Cuisine Dairy Free, No Added Sugar, Nut Free
Servings 4 servings


  • Large Frying Pan
  • Muffin Tin


  • 1 teaspoon olive oil
  • 500 grams beef mince
  • 1 red onion finely diced
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon ground cumin
  • 2 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon medium strength curry powder
  • ½ teaspoon ground turmeric
  • 2 teaspoon tomato paste
  • ½ cup water
  • ½ cup frozen green peas
  • salt and pepper to taste
  • 3 whole wheat wraps
  • olive oil for brushing
  • fresh parsley and sliced chillies to garnish


  • Preheat the oven to 180°C.
  • Heat the oil in a pan and sauté the mince until it starts to brown.
  • Add the onion and continue to cook until the meat is completely brown and cooked through.
  • Stir in the spices and the tomato paste and continue to cook for another minute or two. Pour in the water, add the peas and continue to cook on low heat until the water has evaporated. Season with salt and pepper.
  • While the meat is cooking, prepare the cups. Use a 10cm cookie cutter and cut the wraps into circles. Brush both sides lightly with olive oil.
  • Place the wrap circles into the cups of a muffin tin and bake for 5-10 minutes or until they're browned. Remove from oven.
  • Fill the cups with the mince mixture and garnish with fresh parsley and chillies.