This is a great entertaining canape dish where 24 fresh red chicory leaves are topped with a hot cooked keema lamb mince mixture then finished with chives.
Prep Time: 10 mins
Cook Time: 5 minutes
Serves: 12 people
Ingredients
225g prepared lamb keema
150ml good, hot lamb or vegetable stock
2 fresh whole red chicory
¼ cucumber, deseeded and finely diced
Fresh chives, to garnish
Method
Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
Cut off the root end of each chicory and separate the leaves, then trim the ends of the largest leaves. Transfer to a wooden chopping board or large platter.
Spoon small piles of the keema onto each chicory leaf. Garnish with a small handful of the cucumber then scatter over the chives.