Tuesday, September 22, 2009

Riffin on Tiffin - Homemade Keema Mattar

Now that the summer of the burger is over, it seems like pizza will be the new food proving grounds in Philly kitchens. Cruising by Starr's new Stella tonight and seeing the packed crowds of happy diners munching down on thin-crust pizza got me in the mood to recall one of our pizza experiments at home.

Recent favorites of ours are Tiffin's pizza offerings. The Indian twist on thin crust was right up our alley...and considering our near addiction to lamb, the Keema Mattar pizza, a minced lamb and pesto pizza pictured above, seemed like the perfect redux for home.

SuperFresh had a leg of lamb on sale last week for under $15, so I portioned it out into a shank, a roast and then minced the scraps up for the Keema Mattar topping.

The minced meat was simply seasoned and seared...I added a little dry mint to the meat as it finished, just to make sure that the flavor came through.

The pesto was a blend of mint and parsley, with a clove of garlic.

I didn't have time to pound out some pizza dough and then let it rise, so I used two pieces of lavash bread for the crust, brushed in olive oil and slathered in a greek yogurt and ricotta mix. These went into a 500 degree oven for a quick crisp.

Once the crust had firmed up, I just sprinkled on some peas and minced lamb to coat.

The end result wasn't even close to Tiffin's (the pesto was too minty and when it mixed with the ricotta it tasted "like toothpaste" quipped Elizabeth) . Next time, I'll probably not cheap out on the dough by going pre-made, use less topping and spread it around a bit more and most definitely go easier on the mint, maybe blending in some spinach with the pesto instead of parsley.

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