Mutton Keema Sandwich, Grilled Masala Toastie
Dry, spiced mutton keema layered with cheese and onion between buttered bread and grilled until crisp and melty.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Cook the keema
Fry the onion, ginger-garlic paste and chillies. Add the mince and spices. Cook for 12 minutes until completely dry.
- 03Cool
Let the keema cool for 5 minutes so the bread does not go soggy.
- 04Build
Spread chutney on 4 slices. Add keema and a cheese slice, then top with the other slices.
- 05Grill
Butter the outside. Grill in a pan or sandwich press for 3 minutes per side until crisp and golden.
- 06Serve
Cut diagonally and serve hot.
Questions
Can I use leftover keema?+
Yes. Squeeze out any gravy first.
Can I use an air fryer?+
Yes. Cook at 180 °C for 5 to 6 minutes, turning once.
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