Keema‑Ravioli Fusion

Ingredients

• 120 g All-purpose flour
• 1 Egg
• 150 g Ground lamb
• 50 g Onion, finely chopped
• 2 Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 200 g Tomato puree
• 1 tsp Garam masala
• ½ tsp Ground cumin
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a bowl combine flour and egg with a pinch of salt; knead until smooth, cover and rest for 10 minutes.

2. 2

   While the dough rests, heat olive oil in a pan, sauté onion, garlic, and ginger until translucent, then add ground lamb, cumin, and garam masala; cook 5‑7 minutes until browned, season with salt and pepper, and let cool.

3. 3

   Roll the rested dough thin, cut into 5‑cm circles, place a teaspoon of the keema filling on each, fold and seal edges with a fork to form ravioli.

4. 4

   Bring tomato puree to a gentle simmer in a pot, add a splash of water if needed, season with salt and pepper; drop ravioli into the broth and cook 4‑5 minutes until pasta is tender.

5. 5

   Serve the ravioli in the tomato‑ginger broth, garnished with a drizzle of olive oil or fresh cilantro if desired.